Description
Coconut Shrimp Soup is a tropical escape in a bowl, combining tender shrimp with creamy coconut milk and vibrant vegetables. This delightful dish offers a symphony of flavors that transport you straight to the beach, making it perfect for cozy nights or special gatherings. With its easy preparation, even novice cooks can impress their guests while enjoying a comforting bowl of this rich and aromatic soup.
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 2 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp lime juice (freshly squeezed)
- ¼ cup fresh cilantro, chopped
Instructions
- Heat a large pot over medium heat and add a splash of oil. Sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Add diced red bell pepper and a pinch of salt; sauté until softened (about 3 minutes).
- Pour in vegetable broth and coconut milk, stirring gently. Bring to a simmer.
- Add the shrimp and cook until pink (about 3 minutes).
- Stir in lime juice and cilantro just before serving.
- Serve warm in bowls, garnished with extra cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 190mg
Keywords: - For added flavor, consider incorporating spices like lemongrass or chili flakes. - Swap shrimp for chicken or tofu for variations suited to different diets. - Store leftovers in an airtight container for up to three days; reheat gently on low heat.