Spicy Coconut Lime Soup
This warm and comforting soup combines tender shrimp, crunchy vegetables, and the zesty brightness of lime in a creamy, aromatic broth, making it a perfect dish for any occasion.
Ingredients
For the soup base
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can coconut milk (13.5 oz)
- 4 cups chicken or vegetable broth
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
For the soup ingredients
- 2 cups cooked shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 red bell pepper, julienned
- 1 cup spinach or kale, chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and grated ginger, and sauté for an additional minute.
- Stir in red curry paste, cooking for another minute.
Cooking
- Pour in the coconut milk and broth, stirring to combine.
- Add fish sauce, lime juice, and sugar; simmer for about 5 minutes.
- Introduce sliced mushrooms and red bell pepper; cook for 5-7 minutes until veggies are tender.
- Stir in cooked shrimp and leafy greens; heat through until everything is hot.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For a vegetarian version, substitute shrimp with tofu or chickpeas. Adjust the level of spiciness by varying the amount of red curry paste. Freshly squeezed lime juice is recommended for the best flavor.