Spicy Coconut Lime Soup
A fragrant and flavorful soup that combines creamy coconut milk, zesty lime juice, and bold red curry paste, perfect for a quick and satisfying meal any day of the week.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons fish sauce For a vegetarian option, omit.
- 2 tablespoons lime juice
- 1 teaspoon sugar
Vegetables and Protein
- 2 cups cooked shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 red bell pepper, julienned
- 1 cup spinach or kale, chopped
Garnishes
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add minced garlic and grated ginger, and cook for an additional minute.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk and broth, stirring to combine.
- Add fish sauce, lime juice, and sugar, then simmer for about 5 minutes.
- Add sliced mushrooms and julienned red bell pepper, cooking for another 5-7 minutes.
- Stir in the cooked shrimp and leafy greens, heating through for a minute or two.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For added flavor, consider adding lime zest or increasing red curry paste. You can substitute the shrimp with chicken or tofu for dietary preferences. Pair with jasmine rice or crusty bread.