Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spicy coconut shrimp soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
For a spicier finish to Spicy Coconut Shrimp Soup, top with minced Thai chile pepper. 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.
Spicy Coconut Shrimp Soup is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Spicy Coconut Shrimp Soup is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have spicy coconut shrimp soup using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Coconut Shrimp Soup:
- Make ready 2 packages Ramen noodles, oriental or shrimp flavor
- Take 3 cup Water
- Get 2 tbsp Oil
- Prepare 1/2 cup Onion, diced
- Get 8 oz Mushrooms, sliced
- Prepare 3 clove Garlic, minced
- Get 1 tsp Ginger, fresh minced or paste
- Prepare 4 oz Raw baby spinach, torn or sliced
- Make ready 1 can Coconut milk
- Prepare 1 lb Shrimp, I used precooked shrimp thawed it and removed the tails
- Take 3 tbsp Sriracha sauce
- Take 2 tbsp Soy sauce
- Make ready 1/2 tsp Crushed red pepper flakes, optional
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. All Reviews for Spicy Curried Coconut Soup With Shrimp. Adjust salt and spice to taste. Use coconut milk to adjust the consistency.
Instructions to make Spicy Coconut Shrimp Soup:
- In a saucepan, heat the oil. Saute the onion, garlic, ginger & mushrooms until soft.
- Add in the spinach and cook until wilted down.
- Meanwhile, in a separate pot, boil the water. Add in ramen noodles and seasoning packet. Cook until al dente (about 3-4 minutes)
- While ramen is cooking, add the can of coconut milk to the veggies, also the shrimp.
- 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.
- Cook just til heated through, but no longer or the shrimp will become chewy and overcooked.
- This amount of spice was a medium hot for my tastes. Feel free to add more spice if you like.
- Serve piping hot!
Peel and devein the shrimp / prawns. Remove onto a paper towel lined tray to drain. Serve warm with Spicy Mango Dipping Sauce! Recipe Notes This spicy coconut shrimp bisque recipe was inspired by a similar soup I saw Chef John Besh make during a demo I attended at the Atlanta Food & Wine Festival. Besides the coconut milk, I can barely remember what he put in it.
So that is going to wrap it up with this special food spicy coconut shrimp soup recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
