Description
A quick and spicy shrimp soup that brings warmth and flavor to your table.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 4 cups chicken broth
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, sliced
- 2 cups spinach
- 2 tbsp lime juice
- Salt to taste
Instructions
- Heat a pot over medium heat.
- Add onion, garlic, and ginger. Sauté until soft.
- Stir in red curry paste and cook for 1 minute.
- Add chicken broth and bring to a boil.
- Reduce heat and add shrimp and bell pepper. Cook until shrimp turn pink.
- Stir in coconut milk and spinach. Heat through.
- Add lime juice and salt to taste. Serve hot.
Notes
- Use fresh shrimp for best flavor.
- Adjust spice level by adding more or less curry paste.
- Serve with rice for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: quick and spicy shrimp soup