Spicy Coconut
Shrimp Soup Recipe
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 Thai chile
pepper, seeded and minced (optional)
How to Make Spicy
Coconut Shrimp Soup :
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.