Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 2 cups vegetable or chicken broth
- 1 bell pepper, sliced
- 1 cup snap peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients: peel shrimp, chop onion, and slice bell pepper.
- Heat olive oil in a pot over medium heat.
- Sauté onion for 3-4 minutes, then add garlic and ginger, cooking for another minute.
- Add curry powder and cook for 1-2 minutes.
- Stir in coconut milk and broth, bringing it to a simmer for about 5 minutes.
- Add bell pepper and snap peas, simmer for another 5 minutes.
- Add shrimp and cook for 3-4 minutes until pink and opaque.
- Season with salt and pepper, then serve garnished with cilantro.
Notes
- Adjust the spice level by adding more or less curry powder.
- For a thicker soup, reduce the amount of broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free