Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 can (14 ounces) coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 red bell peppers, chopped
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, garlic, and ginger, sautéing until fragrant.
- Stir in the red bell peppers and cook until softened.
- Add the vegetable broth and bring to a simmer.
- Stir in the coconut milk, shrimp, lime juice, and soy sauce.
- Season with salt and black pepper, and simmer until the shrimp are cooked through.
- Garnish with fresh cilantro before serving.
Notes
- This soup can be made ahead of time and reheated.
- Adjust the spiciness by adding chopped chili peppers if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 13 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 150 milligrams