Dive into a bowl of warmth and flavor with this delectable Malaysian Coconut Milk Shrimp Soup! Bursting with the rich, creamy essence of coconut milk and the tantalizing kick of red curry, this dish promises to transport your taste buds straight to the vibrant streets of Malaysia. Perfect for a cozy dinner or an impressive dish to share with friends, this soup is not only quick to prepare but also incredibly satisfying. Ready to impress your palate and your guests? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Malaysian
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 cup sliced mushrooms
- 1 bell pepper, sliced
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by washing and chopping vegetables. Slice bell pepper into thin strips and slice mushrooms. Ensure shrimp are peeled and deveined completely.
- In a large pot, heat a small amount of oil over medium heat. Add red curry paste and sauté for 1-2 minutes until fragrant, stirring continuously to prevent burning.
- Pour in vegetable broth and coconut milk, stirring to combine the curry paste thoroughly. Bring the mixture to a gentle simmer.
- Add sliced mushrooms and bell peppers to the pot. Allow vegetables to cook for 3-4 minutes until they start to soften.
- Carefully add the peeled shrimp to the simmering soup. Cook for 3-4 minutes until shrimp turn pink and are just cooked through, avoiding overcooking.
- Stir in fresh lime juice, which will brighten the flavor profile of the soup.
- Taste and adjust seasoning if needed with salt and pepper.
- Remove from heat and ladle soup into serving bowls. Garnish generously with fresh chopped cilantro.
- Serve hot, preferably with steamed rice on the side for a complete meal.
Tips
- Prep Ahead: To save time, wash and chop your vegetables in advance. Having everything ready will make the cooking process smoother and more enjoyable.
- Sauté the Curry Paste: Don’t rush the sautéing of the red curry paste. Allowing it to cook for a minute or two will enhance its flavor and aroma, making your soup even more delicious.
- Gentle Simmer: Keep the heat at a gentle simmer when adding the coconut milk and vegetable broth. This helps to meld the flavors without curdling the coconut milk.
- Watch the Shrimp: Shrimp cook quickly! Keep a close eye on them to avoid overcooking, which can make them tough. They should turn pink and opaque when done.
- Adjust to Taste: Feel free to tweak the lime juice and seasoning to your liking. A splash more lime can brighten the dish, while a pinch of salt can enhance the overall flavor.
- Serve with Sides: For a complete meal, pair the soup with steamed rice or crusty bread to soak up the delicious broth.
- Garnish Generously: Don’t skip the fresh cilantro! It adds a burst of freshness that perfectly complements the rich flavors of the soup.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 180mg
