Description
This bold and comforting Spicy Shrimp Soup is packed with flavor and ready in just 30 minutes. Loaded with juicy shrimp, vibrant vegetables, and a spicy, aromatic broth, it’s a healthy and satisfying seafood soup perfect for weeknight dinners or cozy weekends.
Ingredients
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1 lb raw shrimp, peeled and deveined
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1 tablespoon olive oil
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1 medium yellow onion, chopped
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2 garlic cloves, minced
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1 tablespoon fresh ginger, grated
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1–2 tablespoons chili garlic sauce or sriracha (adjust to taste)
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1 red bell pepper, thinly sliced
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4 cups seafood or chicken broth
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1 tablespoon fish sauce
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1 tablespoon soy sauce or tamari
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Juice of 1 lime
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1 cup shredded carrots
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1 cup chopped baby spinach or kale
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Salt and black pepper, to taste
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Fresh cilantro or green onions, for garnish
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Optional: cooked rice noodles or jasmine rice for serving
Instructions
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In a large pot, heat olive oil over medium heat. Sauté onion for 2–3 minutes until translucent.
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Stir in garlic and ginger, cooking for 1 minute until fragrant.
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Add chili garlic sauce, bell pepper, and carrots. Sauté for 2–3 minutes to soften slightly.
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Pour in broth, fish sauce, and soy sauce. Simmer for 5–6 minutes to blend flavors.
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Add shrimp and cook for 2–3 minutes until pink and opaque.
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Stir in spinach or kale until wilted. Add lime juice and adjust seasoning.
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Serve hot, garnished with cilantro or green onions. Optionally, serve over rice or noodles.
Notes
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Add coconut milk for a creamy variation.
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Swap shrimp for shrimp and scallops, or add shredded chicken for a protein combo.
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For a Peruvian twist, add potatoes, corn, and a touch of cumin.
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Serve with crusty bread or cucumber salad for a complete meal.