How to Prepare Tasty Spicy Coconut Shrimp Soup
Soup Recipes

How to Prepare Tasty Spicy Coconut Shrimp Soup

Spicy Coconut Shrimp Soup. For a spicier finish to Spicy Coconut Shrimp Soup, top with minced Thai chile pepper. This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had.

Spicy Coconut Shrimp Soup Posted by georgiapellegrini in Step-by-Step Recipes. You'll need: shrimp, chicken stock, basil, Thai chili, coconut milk, lemon, lemongrass, butter, ginger, garlic, and fish sauce. Start by removing the outer layers of the lemon grass and slicing it. You can cook Spicy Coconut Shrimp Soup using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Spicy Coconut Shrimp Soup

  1. Prepare 2 packages of Ramen noodles, oriental or shrimp flavor.
  2. It’s 3 cup of Water.
  3. You need 2 tbsp of Oil.
  4. You need 1/2 cup of Onion, diced.
  5. Prepare 8 oz of Mushrooms, sliced.
  6. It’s 3 clove of Garlic, minced.
  7. You need 1 tsp of Ginger, fresh minced or paste.
  8. Prepare 4 oz of Raw baby spinach, torn or sliced.
  9. Prepare 1 can of Coconut milk.
  10. You need 1 lb of Shrimp, I used precooked shrimp thawed it and removed the tails.
  11. It’s 3 tbsp of Sriracha sauce.
  12. It’s 2 tbsp of Soy sauce.
  13. Prepare 1/2 tsp of Crushed red pepper flakes, optional.

All Reviews for Spicy Curried Coconut Soup With Shrimp. This coconut shrimp recipe is a keeper, trust me. The shrimp is juicy with a crispy coconut crust and is the perfect addition to a big appy spread or a pot luck. How To Make Coconut Shrimp with Spicy Mango Dipping Sauce.

Spicy Coconut Shrimp Soup instructions

  1. In a saucepan, heat the oil. Saute the onion, garlic, ginger & mushrooms until soft..
  2. Add in the spinach and cook until wilted down..
  3. Meanwhile, in a separate pot, boil the water. Add in ramen noodles and seasoning packet. Cook until al dente (about 3-4 minutes).
  4. While ramen is cooking, add the can of coconut milk to the veggies, also the shrimp..
  5. Now add the ramen to the veggies and shrimp. Then add in the sriracha and red pepper flakes. Do a smaller amount to start if you are sensitive to spicy foods..
  6. Cook just til heated through, but no longer or the shrimp will become chewy and overcooked..
  7. This amount of spice was a medium hot for my tastes. Feel free to add more spice if you like..
  8. Serve piping hot!.

Make the dipping sauce first by adding all the ingredients to a blender and. The fine soup captivates with many aromas – and these in turn develop great effects: For example, the essential oils and pungent substances from ginger relieve stomach cramps, constipation and flatulence. Coriander with its essential oils can do a similar thing. Spicy coconut curries are a Thai specialty: the fiery heat of chiles meets the cool, creamy notes of coconut, resulting in an irresistible broth. Plump shrimp and cabbage lend a bit of crunch to the soup, served in the same bowl as our white rice for well-balanced bites.

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