Description
Indulge in a bowl of vibrant and zesty shrimp soup that’s bursting with flavor and ready in under 30 minutes. This fast and spicy dish features succulent shrimp, fresh vegetables, and a creamy coconut broth that balances heat with deliciousness. Perfect for busy weeknights or last-minute gatherings, this recipe is easy to follow, making it suitable for cooks of all levels. Enjoy a comforting yet exciting meal that will keep you coming back for more!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 cup bell peppers (red, yellow, or green), chopped
- 3 cloves garlic, minced
- 1 medium onion, diced
- Juice of 1 lime
- 2 tablespoons chili paste (adjust to taste)
- 1 tablespoon olive oil
Instructions
- Gather all ingredients. If using frozen shrimp, thaw them completely.
- In a large pot over medium heat, add olive oil. Sauté diced onion and minced garlic until translucent (about 3-4 minutes).
- Add chopped bell peppers; sauté for an additional 5 minutes until softened.
- Pour in vegetable broth and coconut milk; stir to combine. Bring to a gentle simmer over low heat.
- Introduce the shrimp and chili paste; simmer for 5-7 minutes until shrimp are pink and cooked through.
- Remove from heat; stir in lime juice. Adjust seasoning as needed before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Seafood
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg