Spicy Cold Soup with Coconut Milk

Ingredients:

• 2 cans of coconut milk
• 2 cups of vegetable broth
• 2 teaspoons of red curry paste
• 1 tablespoon of fish sauce
• 2 tablespoons of lime juice
• 1 teaspoon of sugar
• 1/4 cup of chopped cilantro
• 1/4 cup of sliced green onions
• 2 cups of cooked shrimp
• 2 cups of sliced mushrooms
• 1 red bell pepper, sliced
• 1 cucumber, sliced

Instructions:

1. In a large bowl, whisk together the coconut milk, vegetable broth, red curry paste, fish sauce, lime juice, and sugar.
2. Add in the cilantro, green onions, shrimp, sliced mushrooms, red bell pepper, and cucumber.
3. Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the flavors to meld together.
4. When ready to serve, ladle the soup into bowls and garnish with additional cilantro and green onions, if desired.

Verdict: This Spicy Cold Soup with Coconut Milk is a refreshing and flavorful dish that is perfect for a hot summer day. The combination of coconut milk, shrimp, and vegetables creates a creamy, satisfying soup that is packed with nutrients and will leave you feeling energized and full. Serve it as an appetizer or main course, and enjoy the spicy kick that will leave your taste buds excited for more.

Serving suggestions: You can serve this soup with some toasted baguette or crusty bread for a heartier meal. You can also add some sliced avocado or jalapeno peppers for an extra kick of flavor. This soup can be stored in the fridge for up to 3 days, and the flavors will continue to develop over time.