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–+ servings

Thai Coconut Shrimp Soup

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Rett Soup
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Thai red curry paste
  • 4 cups low-sodium chicken broth
  • 1 (14-ounce) can full-fat coconut milk
  • 1 red bell pepper, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 tablespoons fish sauce
  • 2 limes, juiced
  • 2 cups fresh spinach
  • Fresh cilantro, for serving
  • Sliced green onions, for serving

fremgangsmåte
 

  • Heat the coconut oil in a large pot over medium heat. Add the minced garlic and grated ginger, then cook for one minute until fragrant.
  • Stir in the Thai red curry paste and cook for another 30 seconds to release its flavor.
  • Pour in the chicken broth and coconut milk. Bring the mixture to a gentle simmer.
  • Add the sliced red bell pepper and mushrooms. Simmer for 5 minutes until the vegetables soften slightly.
  • Add the shrimp and cook for 3 to 4 minutes until they turn pink and opaque.
  • Remove the pot from heat. Stir in the fish sauce, lime juice, and fresh spinach until the spinach wilts.
  • Ladle the soup into bowls and top with cilantro and green onions before serving.

merknader

Use full-fat coconut milk for the richest texture without adding carbs. If the soup tastes too spicy, add an extra squeeze of lime at the end to balance the heat. Leftovers keep well in the fridge for two days, but reheat gently to avoid overcooking the shrimp.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife