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Thai Shrimp Soup

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A delightful blend of flavors in a quick and easy Thai shrimp soup with coconut milk and fresh vegetables.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable or chicken broth
  • 1 pound shrimp, peeled and deveined
  • 1 cup bell peppers, sliced (red, green, or yellow)
  • 1 cup baby spinach
  • 2 tablespoons soy sauce
  • Fresh cilantro, for garnish
  • Lime wedges, for garnish

Instructions

  1. Heat the oil in a pot over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Add the red curry paste and stir to combine with the onion mixture.
  5. Pour in the coconut milk and broth, bringing the mixture to a gentle simmer.
  6. Add the shrimp and sliced bell peppers to the pot, cooking until the shrimp turns pink, about 3-5 minutes.
  7. Stir in the baby spinach and soy sauce, cooking until the spinach is wilted, about 1-2 minutes.
  8. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For best results, use fresh ingredients and adjust the spice level to your preference.

Find it online: https://www.homeydishdiary.com/easy-thai-shrimp-soup/