Coconut Curry Shrimp Soup

Ingredients:

• 1 lb (450g) shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 3 cups chicken or vegetable broth
• 1 tbsp fish sauce
• Juice of 2 limes
• 1 tsp brown sugar
• 1 cup baby spinach
• 1 red bell pepper, sliced
• Fresh basil or cilantro (for garnish)
• Lime wedges (for serving)
• Salt and black pepper (to taste)

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Directions:

Sauté Aromatics:

• Heat vegetable oil in a large pot over medium heat.
• Add onion, garlic, and ginger, and sauté for 3 minutes until softened and fragrant.

Add Curry Paste and Build the Broth:

• Stir in red curry paste and cook for 1 minute.
• Add coconut milk, broth, fish sauce, lime juice, and brown sugar. Stir and bring to a gentle simmer.

Cook the Vegetables:

• Add sliced red bell pepper and simmer for 5 minutes until slightly softened.

Add Shrimp and Spinach:

• Add shrimp, cooking for about 5 minutes until pink and fully cooked.
• Stir in baby spinach just before serving, allowing it to wilt.

Adjust and Serve:

• Taste and adjust seasoning with salt and pepper if needed.
• Garnish with fresh basil or cilantro and serve with lime wedges on the side.

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Time:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Nutrition:

• Approximately 300 kcal per serving
• Servings: 4