Thai-Inspired Coconut Shrimp Soup
Ingredients:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14 oz) coconut milk
2 cups chicken broth
1 tbsp red curry paste
1 tsp grated ginger
1/2 tsp chili flakes
1 tbsp fish sauce
1 lime, juiced
Fresh cilantro, for garnish
Directions:
Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 2-3 minutes until softened.
Add red curry paste, ginger, and chili flakes. Stir for 1 minute to release the flavors.
Pour in coconut milk and chicken broth, bringing the soup to a simmer.
Add shrimp and cook for 3-4 minutes until pink and opaque.
Stir in fish sauce and lime juice. Adjust seasoning with salt and pepper.
Serve in bowls, garnished with fresh cilantro.
