Prepare the Soup Base:
Cook the Shrimp:
Heat olive oil in a large pot over medium heat.
Add the shrimp and cook for 2–3 minutes, turning occasionally until they turn pink and opaque. Remove and set aside.
Sauté Aromatics:
In the same pot, add the chopped onion. Cook for 3–4 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and sliced red bell pepper. Cook for another 2–3 minutes until fragrant and the peppers are tender.
Add Broth and Spices:
Pour in the coconut milk and chicken broth. Stir to combine.
Add the red curry paste, turmeric, cumin, crushed red pepper flakes, salt, and black pepper. Stir well.
Bring the soup to a gentle simmer and let it cook for 5–7 minutes to allow the flavors to meld together.
Finish the Soup:
Add Flavor Enhancers:
Stir in the fish sauce (if using) and fresh lime juice. Adjust seasoning to taste.
Return the Shrimp:
Add the cooked shrimp back to the pot and simmer for another 2–3 minutes, just until the shrimp are heated through.
Serve:
Garnish and Enjoy:
Ladle the soup into bowls.
Garnish with freshly chopped cilantro and sliced green onions.
Serve with lime wedges on the side for an extra burst of citrus.
Tips for Perfection:
Make it Spicier: Add extra red curry paste, fresh chili peppers, or a splash of sriracha.
Vegetable Boost: Include mushrooms, spinach, baby corn, or zucchini for more texture and nutrients.
Dietary Adaptations: Use light coconut milk for a lighter option, or omit shrimp and fish sauce for a vegetarian version with tofu.
Why You’ll Love It:
This Spicy Coconut Shrimp Soup is a rich and aromatic comfort food that brings the warmth of bold spices, creamy coconut, and tender shrimp to your bowl. It’s easy to customize, quick to make, and perfect for cozy nights or when you’re craving something flavorful and hearty.
Serve it with crusty bread, steamed jasmine rice, or as is for a meal that will impress your taste buds every time! 🥢✨