Wok-Tossed Shrimp and Coconut Curry Soup

Wok-Tossed Shrimp and Coconut Curry Soup - Embark on a culinary adventure with our Wok-Tossed Shrimp and Coconut Curry Soup! Succulent shrimp, vibrant vegetables, and creamy coconut curry dance together in a wok, creating a bowl of exotic and flavorful goodness.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 cups sweet potatoes, diced
• 1 red bell pepper, sliced
• 1 zucchini, spiralized or julienned 
• 2 tablespoons red curry paste
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• Fresh cilantro and lime wedges (for garnish)

Instructions:

1. Wok-toss shrimp until pink; set aside.
2. In the wok, sauté garlic and red curry paste.
3. Add sweet potatoes, bell pepper, and zucchini; stir-fry until tender.
4. Pour in coconut milk and bring to a simmer.
5. Stir in fish sauce and simmer until flavors meld.
6. Add cooked shrimp.
7. Garnish with fresh cilantro and lime wedges before serving.