Description
A tantalizing blend of creamy coconut milk, zesty lime, and spicy red curry paste, this soup is a quick and easy crowd-pleaser, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 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
- Heat olive oil in a large pot and sauté onions for 3-4 minutes. Add garlic and ginger, cooking for an additional minute.
- Stir in red curry paste and cook until fragrant.
- Add coconut milk and chicken/vegetable broth, stirring to combine.
- Add fish sauce, lime juice, and sugar. Bring to a gentle simmer.
- Add mushrooms and bell pepper; cook for 5-7 minutes.
- Stir in shrimp and greens; cook until greens are wilted.
- Serve in bowls, garnish with cilantro, and provide lime wedges for customization.
Notes
- Adjust spice levels by adding more curry paste or chilies.
- Substitute shrimp with tofu or chicken for variety.
- Best served fresh but can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Calories: 250 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
Keywords: Thai coconut lime soup, spicy lime soup, coconut curry soup, zesty shrimp soup