Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Hands-on Time
55 Mins
Total Time
55 Mins
Yield
Makes 4 to 6 servings

For a spicier finish to Spicy Coconut Shrimp Soup, top with minced Thai chile pepper.

How to Make It

Step 1

Peel shrimp; devein, if desired.

Step 2

Sauté ginger and garlic in hot oil in a large Dutch oven over medium-high heat 1 to 2 minutes or until fragrant. Add broth and next 5 ingredients. Bring broth mixture to a boil, and reduce heat to medium. Add mushrooms and bell pepper, and cook, stirring often, 3 to 5 minutes or until crisp-tender. Add shrimp, and cook 1 to 2 minutes or just until shrimp turn pink. Remove from heat. Add basil, next 2 ingredients, and, if desired, chile pepper.

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