Servings: 4 | Preparation time: 15 minutes | Cooking time: 20 minutes
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 1 can (14 oz) of Cool Runnings coconut milk
- 4 cups chicken or vegetable broth
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 tbsp fish sauce
- 1 tbsp Mekong premium soy sauce
- 1 tbsp Cool Runnings brown sugar
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
- Cooked rice or noodles (optional)
Directions
1. In a large pot, heat vegetable oil over medium heat. Add chopped onion and garlic, sauté until softened. Add red curry paste and cook for 1-2 minutes, stirring to combine.
2. Add shrimp to the pot and cook until they start to turn pink, about 2 minutes.
3. Pour in coconut milk and chicken or vegetable broth. Add sliced red bell pepper and mushrooms. Stir well.
4. Season the soup with fish sauce, soy sauce, brown sugar, and lime juice. Adjust the seasoning with salt and pepper to taste. Bring the soup to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.
5. Ladle the coconut shrimp soup into bowls. If desired, serve over cooked rice or noodles.
6. Garnish with fresh cilantro and lime wedges before serving.
Coconut Shrimp Soup Recipe Card
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