Spicy Coconut Shrimp Soup
This easy spicy coconut shrimp soup comes together in only 20 minutes and does not compromise on flavor. Chili powder and fresh jalapeños make it spicy, lime juice adds freshness and coconut milk rounds out the flavors.
coconut shrimp soup, spicy coconut shrimp soup
medium-sized jalapeño peppers,
minced, ribs and seeds removed*
large garlic clove,
minced or pressed
a few drops of lime juice
cooked Asian-style noodles,
such as hokkien
For garnish (optional):
sliced chili pepper
sprouts of your choice,
I used mung bean sprouts here
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 and heat through.
Fill into bowls and sprinkle with a few drops of lime juice.
Top with garnish and serve.
*The level of spiciness in this soup is mostly determined by the fresh jalapeno peppers and the more ribs and seeds of the peppers you remove, the less spicy the soup will be.
Spicy Coconut Shrimp Soup https://thespicetrain.com/shrimp-coconut-soup/