How to Cook Delicious Spicy Coconut Shrimp Soup

Spicy Coconut Shrimp Soup. This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one!

We will increase the spices and coconut milk and orange juice next time for our personal preference. Spicy coconut curries are a Thai specialty: the fiery heat of chiles meets the cool, creamy notes of coconut, resulting in an irresistible broth. Plump shrimp and cabbage lend a bit of crunch to the soup, served in the same bowl as our white rice for well-balanced bites. You can have Spicy Coconut Shrimp Soup using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Spicy Coconut Shrimp Soup

1. You need 2 packages of Ramen noodles, oriental or shrimp flavor.
2. You need 3 cup of Water.
3. It's 2 tbsp of Oil.
4. It's 1/2 cup of Onion, diced.
5. It's 8 oz of Mushrooms, sliced.
6. You need 3 clove of Garlic, minced.
7. You need 1 tsp of Ginger, fresh minced or paste.
8. It's 4 oz of Raw baby spinach, torn or sliced.
9. You need 1 can of Coconut milk.
10. It's 1 lb of Shrimp, I used precooked shrimp thawed it and removed the tails.
11. You need 3 tbsp of Sriracha sauce.
12. You need 2 tbsp of Soy sauce.
13. Prepare 1/2 tsp of Crushed red pepper flakes, optional.

A final squeeze of lime juice. This supereasy fried coconut shrimp recipe gets flavor from coconut milk, shredded coconut and cayenne. Drain briefly on paper towels and serve hot with lemon wedges. Quick and easy, this vibrant Cambodian-style Coconut Shrimp Soup with coconut milk, green beans, and tomatoes is perfect for a weeknight supper!

Spicy Coconut Shrimp Soup instructions

1. In a saucepan, heat the oil. Saute the onion, garlic, ginger & mushrooms until soft..
2. Add in the spinach and cook until wilted down..
3. Meanwhile, in a separate pot, boil the water. Add in ramen noodles and seasoning packet. Cook until al dente (about 3-4 minutes).
4. While ramen is cooking, add the can of coconut milk to the veggies, also the shrimp..
5. Now add the ramen to the veggies and shrimp. Then add in the sriracha and red pepper flakes. Do a smaller amount to start if you are sensitive to spicy foods..
6. Cook just til heated through, but no longer or the shrimp will become chewy and overcooked..
7. This amount of spice was a medium hot for my tastes. Feel free to add more spice if you like..
8. Serve piping hot!.

This coconut shrimp recipe reminds me of the gorgeous restaurant coconut shrimp we ordered in Maui and I'm telling you this recipe rivals those but Usually the sweet chili sauces I find are too spicy for me…but this brand is perfect! I love it with the apricot preserves. Remove pan from heat; stir in onions, basil, and juice. Lastly add in the rice, lime juice, shrimp and cilantro, stir everything together well, let it simmer for just a couple minutes to reheat the shrimp. This spicy coconut shrimp bisque recipe was inspired by a similar soup I saw Chef John Besh make during a demo I attended at the Atlanta Food & Wine Festival.