Description
Quick and spicy shrimp soup is a fast and flavorful dish loaded with succulent shrimp, aromatic herbs, and bold spices—perfect for a comforting and satisfying meal in under 30 minutes.
Ingredients
Units
Scale
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or seafood broth
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1–2 tbsp red curry paste or chili garlic sauce (to taste)
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 cup mushrooms, sliced
- 1 cup baby spinach or bok choy
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat. Add onion, garlic, and ginger and sauté until fragrant, about 3 minutes.
- Stir in red curry paste or chili garlic sauce and cook for 1 minute.
- Add broth and coconut milk, then bring to a boil.
- Add mushrooms and simmer for 5 minutes.
- Stir in fish sauce and soy sauce.
- Add shrimp and cook for 2–3 minutes until pink and opaque.
- Stir in spinach or bok choy and cook for another minute until wilted.
- Serve hot, garnished with lime wedges and fresh cilantro.
Notes
- Use pre-cooked shrimp to cut down cooking time further—just heat through.
- Adjust spice level with more or less curry paste or chili sauce.
- Serve with rice or rice noodles for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 145mg