Description
A flavorful and warming Spicy Shrimp Soup featuring a fragrant blend of spices, coconut milk, and fresh lime juice. This easy stovetop recipe combines tender shrimp with a rich, savory broth infused with cumin, coriander, paprika, turmeric, and cayenne pepper for a spicy kick. Perfect for a comforting meal that balances heat and creaminess with fresh herbs and Asian-inspired sauces.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1/2 cup coconut milk
Shrimp and Seasonings
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
Instructions
- Heat olive oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add chopped onion to the pot and cook for about 5 minutes until softened and translucent, forming the flavor base.
- Add garlic and ginger: Stir in minced garlic and grated ginger, cooking 1-2 minutes until fragrant to deepen the aromatic profile.
- Add spices: Mix in ground cumin, ground coriander, paprika, ground turmeric, and cayenne pepper evenly into the pot.
- Cook spices: Stir continuously for 1 minute to release the spices’ aromas and meld the flavors.
- Add tomatoes: Pour in the diced tomatoes along with their juices and stir to combine with the spices.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a simmer over medium heat.
- Simmer flavors: Reduce heat and let the soup simmer for about 10 minutes to develop complex flavors.
- Add coconut milk: Stir in coconut milk and continue simmering for 5 minutes, adding a creamy texture to the broth.
- Season soup: Add salt and black pepper to taste, adjusting seasonings as needed.
- Add shrimp: Gently fold in the peeled and deveined shrimp ensuring even distribution throughout the soup.
- Cook shrimp: Simmer gently for 3-5 minutes until shrimp turn pink and opaque, ensuring they are cooked through but tender.
- Add fresh finishing touches: Stir in fresh lime juice, chopped cilantro, fish sauce, and soy sauce for a bright and savory finish.
- Final simmer and serve: Let the soup simmer for another minute, then remove from heat. Serve hot, garnished with extra cilantro if desired.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust cayenne pepper quantity according to your preferred spice level.
- For a gluten-free version, ensure soy sauce is tamari or a gluten-free brand.
- This soup tastes even better the next day as flavors continue to meld.
- Serve with steamed rice or crusty bread for a complete meal.
