Spicy Coconut Lime Soup
A delightful blend of tropical flavors with creamy coconut and a zesty lime finish, this soup features shrimp and vibrant vegetables for a comforting meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste Adjust to taste
- 1 can coconut milk (13.5 oz)
- 4 cups chicken or vegetable broth
- 2 tablespoons fish sauce Can substitute with soy sauce for a vegan option
- 2 tablespoons lime juice Fresh is best
- 1 teaspoon sugar To balance flavors
Vegetables & Protein
- 2 cups cooked shrimp, peeled and deveined Can substitute with tofu or chickpeas
- 1 cup mushrooms, sliced Any variety works
- 1 red bell pepper julienned
- 1 cup spinach or kale, chopped For color and nutrition
Garnish
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and grated ginger; cook for an additional minute.
- Stir in the red curry paste and cook for another minute to release its flavors.
- Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Allow to bubble gently.
- Add the fish sauce, lime juice, and sugar; let simmer for about 5 minutes.
Cooking
- Introduce the sliced mushrooms and julienned red bell pepper; cook for an additional 5-7 minutes until tender.
- Stir in the cooked shrimp and leafy greens, cooking until heated through and greens wilts slightly.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
To enhance flavors, consider adding turmeric or lemongrass. Adjust spice levels according to taste, and feel free to add vegetables like snap peas or broccoli.