Spicy Coconut Shrimp Soup

Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty

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

Yield: Makes 4 to 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 55 Minutes
Total: 55 Minutes


Ingredients

  • 1 pound unpeeled, medium-size raw Gulf shrimp (36/40 count)
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves, minced
  • 2 teaspoons olive oil
  • 4 cups vegetable broth
  • 1 (13.5-oz.) can unsweetened coconut milk
  • 2 1/2 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon fresh lime juice
  • 2 teaspoons red curry paste
  • 1 (8-oz.) package sliced fresh mushrooms
  • 1 medium-size red bell pepper, chopped
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced green onions
  • 1 Thai chile pepper, seeded and minced (optional)

Preparation

  1. 1. Peel shrimp; devein, if desired.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Coconut Shrimp Soup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy