How to Make Spicy Thai-Inspired Coconut Shrimp Soup
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In a small saucepan, sauté ginger and red bell pepper over medium heat for 2 minutes.
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Add mushrooms, curry paste, broth, and coconut milk. Bring to a gentle simmer.
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Add shrimp and cook for 2-3 minutes until pink and opaque.
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Stir in fish sauce, lime juice, and chili flakes.
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Ladle the soup into a bowl and garnish with fresh cilantro.
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Serve hot, optionally with lime wedges.
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Pro Tips for Perfect Spicy Thai-Inspired Coconut Shrimp Soup
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of raw shrimp, peeled and deveined, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Spicy Thai-Inspired Coconut Shrimp Soup?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Spicy Thai-Inspired Coconut Shrimp Soup?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for raw shrimp, peeled and deveined?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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