Wok-Tossed Shrimp and Coconut Curry Soup - Embark on a culinary adventure with our Wok-Tossed Shrimp and Coconut Curry Soup! This delightful recipe combines succulent shrimp, vibrant vegetables, and a creamy coconut curry, all wok-tossed to perfection. Get ready to experience a burst of exotic flavors in every spoonful. Let’s dive into the easy-to-follow instructions and create a bowl of goodness that will leave your taste buds dancing.
Ingredients:
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1 lb shrimp, peeled and deveined
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1 can (14 oz) coconut milk
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2 cups sweet potatoes, diced
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1 red bell pepper, sliced
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1 zucchini, spiralized or julienned
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2 tablespoons red curry paste
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3 cloves garlic, minced
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1 tablespoon fish sauce
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Fresh cilantro and lime wedges (for garnish)
Instructions:
Cook the Shrimp:
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Toss peeled and deveined shrimp in the wok until they turn a delightful shade of pink. Once done, set them aside, allowing their succulence to marinate.
Build Flavor Base:
2. In the same wok, sauté minced garlic and incorporate red curry paste. Let this dynamic duo create a fragrant base for your curry.
Stir-Fry the Veggies:
3. Add diced sweet potatoes, sliced red bell pepper, and expertly prepared zucchini to the wok. Stir-fry until the veggies reach the perfect level of tenderness, ensuring a delightful texture.
Introduce Coconut Milk:
4. Pour in the velvety coconut milk, letting it envelop the veggies in a creamy embrace. Allow the mixture to gently simmer, creating a harmonious fusion of flavors.
Add Fish Sauce:
5. Stir in fish sauce, bringing a savory depth to the soup. Let it simmer a bit longer to allow the flavors to meld and create a delicious symphony in your wok.
Combine with Shrimp:
6. Reintroduce the wok-tossed shrimp back into the mix. Allow them to absorb the rich flavors of the coconut curry and vegetables, creating a delightful synergy.
Garnish and Serve:
7. Before serving, crown your masterpiece with fresh cilantro and lime wedges. These finishing touches add a burst of freshness and zing that elevates the dish.
Conclusion:
There you have it! A simple yet flavorful Wok-Tossed Shrimp and Coconut Curry Soup ready to be enjoyed. The succulent shrimp, vibrant veggies, and creamy coconut curry create a perfect harmony of tastes.
Cooking Tips:
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Don’t overcook the shrimp; they should turn pink and firm up, not rubbery.
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Adjust the red curry paste according to your spice preference.
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Let the soup simmer for a bit after adding fish sauce to enhance flavors.
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Customize with additional veggies or noodles for a personal touch.
Now, go ahead, savor the delicious results Wok-Tossed Shrimp and Coconut Curry Soup , and make this recipe your own!
$33.00
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