Coconut-Shrimp Soup Recipe

Ingredients:

• 1 pound of shrimp, peeled and deveined
• 1 can of coconut milk
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 tablespoons of red curry paste
• 2 cups of chicken broth
• 2 tablespoons of fish sauce
• 1 tablespoon of brown sugar
• 2 tablespoons of vegetable oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook for 5 minutes or until the vegetables are softened.
3. Add the red curry paste and cook for another 2 minutes, stirring frequently.
4. Pour in the chicken broth and coconut milk. Stir well to combine.
5. Stir in the fish sauce and brown sugar. Bring the mixture to a simmer.
6. Add in the shrimp and cook for 3-4 minutes or until pink and cooked through.
7. Season the soup with salt and pepper to taste.
8. Serve hot with mango cubes.

Serving Suggestions:

This coconut-shrimp soup is a delicious and satisfying meal on its own, but it also pairs well with rice or a side salad. Top with fresh cilantro and lime wedges for added flavor. Enjoy!

Mango Cubes Recipe

Ingredients:

• 2 ripe mangoes, peeled and cubed

Instructions:

1. Wash and dry the mangoes.
2. Peel the skin off the mangoes and cut the flesh into small cubes.
3. Place the mango cubes into a bowl.
4. Chill in the refrigerator for 30 minutes before serving with the coconut-shrimp soup.

Verdict:

The coconut-shrimp soup is a hearty and flavorful dish that combines the richness of coconut milk with the satisfying taste of shrimp. The addition of red curry paste and fish sauce adds a lovely complexity to the broth, while the mango cubes provide a sweet and refreshing contrast to balance out the heat. Overall, this recipe is a winner and is sure to impress your guests!