Zesty Shrimp and Jalapeño Coconut Soup
Ingredients
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1-2 jalapeños seeded and minced (adjust to taste)
- 4 cups coconut milk
- 2 cups chicken broth
- 1 tbsp lime juice
- 1 tsp fish sauce
- 1/2 tsp red pepper flakes
- 1/4 cup cilantro chopped, for garnish
- salt to taste salt
- pepper to taste pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and jalapeños and cook for 1 minute more.
- Pour in coconut milk and chicken broth. Bring to a simmer.
- Add shrimp, lime juice, fish sauce, and red pepper flakes. Cook until shrimp are pink and cooked through, about 3-5 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro and serve hot.
