How To Make Spicy Thai Coconut Soup
A comforting bowl of soup with a kick of spice, made with creamy coconut milk and fragrant Thai herbs.
Serves:
Ingredients
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 1 tbsp red curry paste
- 2 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 lime, juiced
- 1 tbsp brown sugar
- 1 tsp salt
- 12 oz raw shrimp, peeled and deveined
- 2 tbsp chopped fresh cilantro
Instructions
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In a large pot, heat oil over medium heat. Add garlic, onion, and red bell pepper, and sauté until softened.
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Stir in curry paste and cook for 1 minute.
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Pour in vegetable broth and coconut milk, and bring to a boil.
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Add fish sauce, lime juice, brown sugar, and salt. Simmer for 5 minutes.
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Add shrimp and cook until pink, about 3-4 minutes.
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Serve soup hot with chopped cilantro on top.
Nutrition
- Calories : 344kcal
- Total Fat : 27g
- Saturated Fat : 20g
- Cholesterol : 103mg
- Sodium : 1903mg
- Total Carbohydrates : 12g
- Dietary Fiber : 2g
- Sugar : 7g
- Protein : 16g
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