Shrimp soup
A comforting dish that’s both nutritious and satisfying
Ingredients:
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 2 tomatoes, chopped
- 1 carrot, sliced
- 4 cups seafood or chicken broth
- 1 cup coconut milk
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust based on spice preference)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
Instructions:
- Clean the shrimp by removing the shells and deveining them. Set aside.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onions become translucent.
- Mix in the diced bell pepper, chopped tomatoes, and sliced carrot, cooking until they start to soften.
- Pour the seafood or chicken broth into the pot. Bring to a boil.
- Reduce the heat to a simmer and add paprika, cayenne pepper, salt, and pepper. Stir to combine all the ingredients evenly.
- Add the shrimp to the pot, cooking just until they turn pink and opaque, about 2-3 minutes.
- Pour in the coconut milk and continue to simmer for another 5 minutes, allowing the flavors to meld.
- Remove the pot from heat. Stir in the fresh lime juice.
- Ladle the soup into bowls.
- Garnish with chopped fresh cilantro.
- Serve hot and enjoy!
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