Coconut Curry Shrimp Soup

Ingredients

• 12 oz raw shrimp, peeled & deveined
• 1 cup light coconut milk
• 1 cup chicken or vegetable broth
• 2 tbsp red curry paste
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 medium red bell pepper, sliced
• 2 cups baby spinach
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 2 tbsp fresh cilantro
• 1 tbsp neutral oil

Instructions

1. Heat the oil in a pot over medium. Add the curry paste, garlic and ginger and fry 1 minute until it smells deeply fragrant and darkens slightly — blooming the paste is what builds the flavor.
2. Pour in the coconut milk and broth, stir to dissolve the paste, and bring to a gentle simmer. Add the bell pepper and cook 4-5 minutes until just tender.
3. Slip in the shrimp and simmer 2-3 minutes, just until they turn pink and curl — pull them the moment they're opaque so they stay plump.
4. Stir in the spinach until wilted, then the fish sauce and lime juice off the heat. Taste — it should be bright, salty and a little sweet.
5. Ladle into bowls and top with cilantro.

Nutrition (per serving)

Calories

375

Protein

38 g

Fat

18 g

Carbs

14 g