The Quick And Spicy Shrimp Soup Recipe is your new go-to for a fast, flavorful, and deeply satisfying meal that’s perfect for any night of the week. This vibrant and comforting soup comes together in a flash, proving that healthy and delicious don’t have to take hours to prepare.
Key Ingredients for Quick And Spicy Shrimp Soup Recipe
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust to your spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 4 cups vegetable broth or chicken broth
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon lime juice
- 1 pound large shrimp, peeled and deveined
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- Salt and freshly ground black pepper, to taste
- Optional garnishes: sliced jalapeños, a swirl of extra coconut milk, lime wedges
How to Make Quick And Spicy Shrimp Soup Recipe
This Quick And Spicy Shrimp Soup Recipe is a flavor explosion waiting to happen! In under 30 minutes, you’ll be enjoying a rich, spicy, and incredibly satisfying soup that boasts just the right amount of heat from red pepper flakes, balanced perfectly by creamy coconut milk. Its simplicity makes it a weeknight wonder, and the tender shrimp and aromatic spices will leave you feeling nourished and delighted.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn the garlic.
- Toast Spices: Add the red pepper flakes, cumin, coriander, and turmeric to the pot. Stir constantly for about 30 seconds to toast the spices and release their aromas. This step intensifies their flavor and fragrance, adding depth to your soup.
- Deglaze and Simmer: Pour in the vegetable or chicken broth and scrape the bottom of the pot to loosen any browned bits. Bring the broth to a simmer, then reduce the heat to low, cover, and let it gently simmer for 10 minutes to allow the flavors to meld.
- Add Creaminess and Seasoning: Stir in the full-fat coconut milk, soy sauce (or tamari), and lime juice. Bring the soup back to a gentle simmer, but do not boil once the coconut milk is added. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering soup. Cook for 3-5 minutes, or until the shrimp are pink and opaque and just cooked through. Be careful not to overcook the shrimp, as they can become tough.
- Finish with Herbs: Stir in the chopped fresh cilantro. Remove the pot from the heat.
- Serve: Ladle the Quick And Spicy Shrimp Soup Recipe into bowls. Garnish with extra chopped cilantro, sliced jalapeños for more heat, a swirl of coconut milk, or lime wedges, if desired. Serve immediately and enjoy the vibrant flavors.
Why You’ll Love This Quick And Spicy Shrimp Soup Recipe
You will absolutely adore this Quick And Spicy Shrimp Soup Recipe for its incredibly vibrant and complex flavor profile that comes together in a blink. The star of the show is undoubtedly the perfect marriage of tender shrimp, warming spices like cumin and coriander, and the luxurious creaminess of coconut milk, all kicked up with a delightful spicy note. It’s a budget-friendly champion, transforming simple pantry staples and a pound of shrimp into a restaurant-worthy meal without breaking the bank, unlike pricier seafood stews.
This isn’t just soup; it’s an experience for your taste buds, a delicious escape that rivals any takeout option. The optional garnishes like fresh cilantro and fiery jalapeños allow you to customize each bowl, making it uniquely yours. If you’re a fan of Thai coconut curries or spicy ramen, you’ll find a harmonious balance of comforting warmth and zesty brightness here. So, why wait? Gather your ingredients and whip up this Quick And Spicy Shrimp Soup Recipe tonight – your taste buds will thank you!
Storing and Reheating Tips
Leftovers of your delicious Quick And Spicy Shrimp Soup Recipe can be stored in an airtight container in the refrigerator for up to 2-3 days. Ensure the soup has cooled down completely before transferring it to the container.
To reheat:
- Stovetop (Recommended): Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. Avoid boiling, as this can toughen the shrimp.
- Microwave: Reheat in a microwave-safe bowl in 30-second increments, stirring in between, until hot.
For longer storage, you can freeze the soup without the shrimp if desired. Place the cooled soup base in freezer-safe containers or bags, leaving about an inch of headspace for expansion. It can be frozen for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and then reheat on the stovetop, adding fresh cooked shrimp at the end.
Final Thoughts
This Quick And Spicy Shrimp Soup Recipe is a testament to how easily you can create a deeply flavorful and comforting meal with minimal effort. We encourage you to give it a try and discover its delightful balance of spice, creaminess, and freshness for yourself. Happy cooking!
The Quick And Spicy Shrimp Soup Recipe
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn the garlic.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic, 1 inch fresh ginger
- Add the red pepper flakes, cumin, coriander, and turmeric to the pot. Stir constantly for about 30 seconds to toast the spices and release their aromas. This step intensifies their flavor and fragrance, adding depth to your soup.1 teaspoon red pepper flakes, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder
- Pour in the vegetable or chicken broth and scrape the bottom of the pot to loosen any browned bits. Bring the broth to a simmer, then reduce the heat to low, cover, and let it gently simmer for 10 minutes to allow the flavors to meld.4 cups vegetable broth or chicken broth
- Stir in the full-fat coconut milk, soy sauce (or tamari), and lime juice. Bring the soup back to a gentle simmer, but do not boil once the coconut milk is added. Taste and adjust seasoning with salt and freshly ground black pepper as needed.1 can (13.5 ounces) full-fat coconut milk, 1 tablespoon soy sauce or tamari, 1 tablespoon lime juice, salt and freshly ground black pepper
- Add the peeled and deveined shrimp to the simmering soup. Cook for 3-5 minutes, or until the shrimp are pink and opaque and just cooked through. Be careful not to overcook the shrimp, as they can become tough.1 pound large shrimp
- Stir in the chopped fresh cilantro. Remove the pot from the heat.1/2 cup fresh cilantro
- Ladle the Quick And Spicy Shrimp Soup Recipe into bowls. Garnish with extra chopped cilantro, sliced jalapeños for more heat, a swirl of coconut milk, or lime wedges, if desired. Serve immediately and enjoy the vibrant flavors.1/2 cup fresh cilantro, sliced jalapeños, a swirl of extra coconut milk, lime wedges