Spicy Coconut Lime Soup
A delightful and aromatic soup combining spicy red curry, creamy coconut milk, and refreshing lime for a nourishing meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil A nutty, rich oil that forms the foundation of your sautéed flavors.
- 1 medium onion, diced Provides a savory base.
- 3 cloves garlic, minced Adds a punchy, aromatic flavor.
- 1 tablespoon fresh ginger, grated Gives warmth and depth.
- 2 tablespoons red curry paste The heart of your spicy flavor.
Main Ingredients
- 1 can coconut milk (13.5 oz) Brings a delightful richness.
- 4 cups chicken or vegetable broth Enhances the overall soup flavor.
- 2 tablespoons fish sauce Introduces umami and saltiness.
- 2 tablespoons lime juice Adds bright acidity and freshness.
- 1 teaspoon sugar Balances the flavors.
- 2 cups cooked shrimp, peeled and deveined Elevates the dish.
- 1 cup mushrooms, sliced Provides a meaty texture.
- 1 red bell pepper, julienned Adds great color.
- 1 cup spinach or kale, chopped Provides nutrition.
- to taste Fresh cilantro for garnish Adds a fresh touch.
- to taste Lime wedges for serving Enhances the flavors.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
- Add minced garlic and grated ginger; cook for an additional minute.
- Stir in red curry paste and cook for another minute.
- Pour in coconut milk and broth; stir to combine.
- Add fish sauce, lime juice, and sugar. Allow the soup to simmer for about 5 minutes.
- Introduce sliced mushrooms and red bell pepper; cook for 5-7 minutes.
- Stir in cooked shrimp and leafy greens; cook until heated through.
- Serve with fresh cilantro and lime wedges.
Notes
For an extra kick, feel free to add sliced chili peppers to your sauté. For a vegetarian twist, swap out shrimp for tofu or chickpeas. Consider adding a splash of toasted sesame oil for extra flavor.