Ingredients
Scale
- 1 can coconut milk
- 2 cups vegetable broth
- 1 cup shrimp (peeled and deveined)
- 1 tablespoon red curry paste
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 red bell pepper (sliced)
- 2 cups spinach
- 1 tablespoon soy sauce
- Lime juice (to taste)
- Fresh cilantro (for garnish)
Instructions
- In a large pot, heat a bit of oil over medium heat. Add the chopped onion and sauté until translucent, around 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the red curry paste and cook for a couple of minutes to develop its flavor.
- Pour in the vegetable broth and coconut milk, stirring to combine. Bring it to a gentle simmer.
- Add the sliced red bell pepper and shrimp to the pot, cooking until the shrimp turns pink and is cooked through, about 3-4 minutes.
- Stir in the spinach and soy sauce, cooking for an additional 2 minutes until the spinach is wilted.
- Adjust seasoning with lime juice to your liking, and serve hot, garnished with fresh cilantro.
Notes
For extra flavor, consider adding fish sauce. This soup can be customized with different vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg