Thai Coconut Lime Soup with Shrimp

Ingredients

• 250 g Shrimp, peeled and deveined
• 400 ml Coconut milk (unsweetened)
• 240 ml Chicken or vegetable broth
• 2 tbsp Lime juice
• 1 tsp Lime zest(optional)
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 tbsp Red curry paste
• 1 tbsp Fish sauce(optional)
• 1 tsp Brown sugar(optional)
• to taste Salt(optional)
• 2 tbsp Fresh cilantro or Thai basil, chopped
• 2 tbsp Green onions, sliced
• 1/4 tsp Red chili flakes(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic, grate the ginger, chop cilantro/Thai basil and green onions, and juice the limes. If using fish sauce and sugar, measure them out.

2. 2

   Cook aromatics (5 minutes): In a small pot over medium heat, combine coconut milk, broth, red curry paste, garlic, and ginger. Stir until hot and fragrant, about 5 minutes.

3. 3

   Simmer and season (5 minutes): Stir in lime juice (and lime zest if using). Add fish sauce and brown sugar if using. Simmer gently for about 5 minutes, then taste and adjust with salt.

4. 4

   Cook shrimp (5 minutes): Add shrimp to the pot and cook until pink and just cooked through, about 3–5 minutes. Stir occasionally.

5. 5

   Finish (within remaining time): Turn off heat and stir in herbs (cilantro/Thai basil and green onions). Serve immediately.