Quick and Spicy Shrimp Soup
A vibrant and comforting soup made with fresh shrimp, creamy coconut milk, and bold spices, perfect for any occasion.
Ingredients
Main Protein
- 1 pound fresh shrimp, peeled and deveined Use firm and slightly translucent shrimp for best texture.
Liquids/Dairy
- 1 can coconut milk Can substitute with almond milk or vegetable broth if desired.
Aromatics & Vegetables
- 1 onion, chopped Sauté until fragrant for a solid flavor foundation.
- 2 cloves garlic, minced Chop finely for even cooking.
- 1 bell pepper, chopped Any color bell pepper can be used.
- 2 cups spinach, roughly chopped Adds color and nutrition.
Seasoning/Spice Blend
- 1 teaspoon chili flakes Adjust to your spice preference.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Stir in the chopped bell pepper and cook for another 2-3 minutes until softened.
- Pour in the vegetable or chicken broth and bring to a simmer, which should take about 5 minutes.
- Add the chopped spinach and let it wilt for about 2 minutes.
- Stir in the coconut milk and prepared shrimp, and simmer for 5-7 minutes until the shrimp turns pink and opaque.
- Sprinkle in chili flakes, salt, and pepper to taste.
- Remove from heat and serve immediately with lime wedges on the side.
Notes
Customize with seasonal veggies or a splash of fish sauce for an umami boost. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2-3 months.