Spicy Shrimp Soup
Dive into the bold, vibrant flavors of Spicy Shrimp Soup, a one-pot meal that’s perfect for any time you’re craving something comforting yet packed with heat. Featuring tender shrimp simmered in a rich, aromatic broth of coconut milk, red curry paste, and a splash of fish sauce, this soup is elevated with layers of flavor from fresh ginger, garlic, and lime juice. A hint of jalapeño adds a fiery kick, balanced beautifully by the creamy texture of coconut milk and the brightness of fresh cilantro. Ready in just 45 minutes, this Southeast Asia-inspired dish is both quick and satisfying, making it ideal for weeknight dinners. Serve it with crusty bread or a bowl of jasmine rice to soak up every drop of this savory-spicy delight! Keywords: spicy shrimp soup recipe, easy shrimp soup, coconut milk soup with shrimp, Thai-inspired shrimp soup, spicy seafood soup.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, diced
- 1 small jalapeño, finely chopped
- 14 ounces coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons red curry paste
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 1 cup fresh cilantro, chopped
- 2 stalks green onions, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and the onion is translucent.
Stir in the red bell pepper and jalapeño, cooking for another 2-3 minutes until slightly softened.
Add the red curry paste and mix well to coat the vegetables evenly. Cook for 1 minute to release the flavors.
Pour in the coconut milk and chicken or vegetable broth. Stir to combine and bring the mixture to a simmer.
Add the fish sauce, soy sauce, sugar, and lime juice. Stir well and let the soup simmer for 10 minutes.
Season the soup with salt and pepper, tasting and adjusting as needed.
Reduce the heat to low and gently add the shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turns pink and opaque.
Turn off the heat and stir in the fresh cilantro and green onions.
Serve hot, garnished with additional cilantro or green onions if desired. Enjoy with a side of crusty bread or jasmine rice!
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 12.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
