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Spicy Coconut Shrimp Soup Recipe

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This recipe for Spicy Coconut Shrimp Soup, by , is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Bielawski

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. uncooked peeled and tailless shrimp
1 T. grated fresh ginger
4 garlic cloves, minced
2 t. olive oil
4 c. chicken broth
1 - 13.5 oz. can unsweetened coconut milk
2 1/2 T. fish sauce
1 T. light brown sugar
1 T. fresh lime juice
2 t. red curry paste
1 - 8 oz. pkg. fresh mushrooms, thinly sliced
1 medium sized red bell pepper, chopped into small pieces
1/4 c. chopped fresh basil
1/4 c. chopped fresh cilantro
1/4 c. chopped green onions
1 Thai Chile pepper, seeded and minced (optional) - or any hot pepper as desired

Directions:
Directions:
Peel shrimp, devein (if not already done). Cut shrimp into 1/2 inch pieces if needed. (The goal is to be bite sized so you don't have to cut the shrimp in your soup.)

Saute ginger and garlic in hot oil in a large Dutch oven over medium-high heat 1 to 2 minutes or until fragrant. Add broth and next 5 ingredients. Bring broth to boil, and reduce heat to medium. Add mushrooms and bell pepper, and cook, stirring often, 3 to 5 minutes or until crisp-tender. Add shrimp, and cook 1 to 2 minutes or just until shrimp turn pink. Remove from heat. Add basil, next 2 ingredients, and if desired, chili (or hot) pepper.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
This is hands down Luke's favorite soup!

 

 

 

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