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Spicy Coconut Lime Soup

A vibrant and aromatic soup blending creamy coconut milk with zesty lime and a kick of spice from red curry paste, featuring shrimp and fresh vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil This will form the base of our soup, adding a subtle richness.
  • 1 medium onion, diced Sweet and aromatic, the onion will provide depth to the flavor.
  • 3 cloves garlic, minced A must-have for that savory kick.
  • 1 tablespoon fresh ginger, grated This adds a refreshing zing and warmth.
  • 2 tablespoons red curry paste Essential for that spicy punch and vibrant color.
Liquid Ingredients
  • 1 can (13.5 oz) coconut milk Creamy and luscious, it gives the soup its rich base.
  • 4 cups chicken or vegetable broth Provides the necessary liquid and enhances the flavors.
  • 2 tablespoons fish sauce A staple in Asian cooking; it deepens the umami flavor.
  • 2 tablespoons lime juice Brightens the dish with its zesty, refreshing taste.
  • 1 teaspoon sugar Balances the soup's flavors beautifully.
Vegetables
  • 2 cups cooked shrimp, peeled and deveined Adds protein and a satisfying texture.
  • 1 cup mushrooms, sliced Earthy and chewy, they add heartiness to the soup.
  • 1 cup spinach or kale, chopped Leafy greens add nutrition and vibrancy.
Garnishes
  • Fresh cilantro as needed for garnish The perfect herbal finish.
  • Lime wedges as needed for serving To add even more zesty flavor.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Sauté the diced onion for 3-4 minutes until it becomes translucent and fragrant.
  2. Add minced garlic and grated ginger. Cook for an additional minute, letting the aromas meld together beautifully.
Cooking
  1. Stir in red curry paste and cook for one more minute until fragrant.
  2. Pour in coconut milk and broth, stirring to combine.
  3. Add fish sauce, lime juice, and sugar. Simmer gently for about 5 minutes.
  4. Introduce sliced mushrooms and red bell pepper, cooking for 5-7 minutes until tender.
  5. Stir in cooked shrimp and leafy greens. Cook until shrimp are heated through and greens are wilted.
Serving
  1. Serve with fresh cilantro and lime wedges for a burst of flavor.

Notes

Use fresh herbs like mint or basil for added depth. Adjust the red curry paste according to desired spice levels. For a twist, add a tablespoon of peanut butter for a nutty flavor. Allow the soup to rest for better flavor melding.