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Here’s a super-quick and easy yet flavorful (and potentially very spicy) shrimp coconut soup recipe. The heat here comes from a bit of chili powder and from fresh jalapeño peppers. The fewer pepper seeds and ribs you remove, the spicier the soup.
Other than that there is some coconut milk to mellow things out just a bit, some lime juice for extra freshness, and a bit of garlic and shallot. If you like you can garnish the soup with some cilantro, green onion and/or sprouts and some sliced chili peppers to add a bit of color. Enjoy!
More delicious Asian-inspired recipes:
- Spicy Edamame
- Asian Noodle Salad
- Stir Fry Sauce
- Sweet and Sour Ginger Roasted Mushrooms
- Thai Chicken Curry
- Cold Sesame Noodles
- Fried Coconut Rice with Shrimp
- Asian Meatballs
- Ginger-Glazed Bok Choy with Tofu and Noodles
- Ginger Lime Cilantro Chicken Wings
- Hot and Sour Soup
- Chicken Noodle Stir Fry
- Sesame Tofu
- Shrimp Coconut Curry
- Steak Stir Fry
Shrimp Coconut Soup
- 1/2 tablespoon vegetable oil
- 1 medium-sized shallot minced
- 2 medium-sized jalapeño peppers, minced, half of the ribs and seeds removed
- 1 large garlic clove, minced
- 1/2 teaspoon chili powder
- 1.5 cups chicken broth
- 1/4 cup coconut milk
- 12 shrimp, raw
- a few drops of lime juice
- about 2 ounces cooked Asian-style noodles, optional
- sliced chili pepper
- sprouts of your choice, I used mung bean sprouts here
- sliced scallions
- Heat the oil in a pot until shimmering.
- Add shallot and jalapeño and saute until soft (about 5 minutes).
- Add garlic, chili powder, broth and coconut milk and bring to a boil.
- Add the shrimp, turn down the heat and simmer until the shrimp are cooked through.
- Add the noodles, if you are using them.
- Fill into bowls and sprinkle with a few drops of lime juice.
- Top with garnish and serve.
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