Description
A comforting and bold shrimp soup made with warm spices, fresh vegetables, and a deeply flavorful broth that delivers gentle heat and satisfying comfort in every spoonful.
Ingredients
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1 lb (450 g) large shrimp, peeled and deveined
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2 tablespoons olive oil
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1 medium onion, finely chopped (150 g)
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4 cloves garlic, minced (12 g)
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1 tablespoon fresh ginger, grated (10 g)
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1 red bell pepper, diced (150 g)
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1 cup diced tomatoes (240 g)
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1 cup corn kernels (150 g)
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1 teaspoon paprika (2 g)
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1 teaspoon ground cumin (2 g)
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1 teaspoon ground coriander (2 g)
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1 teaspoon chili flakes (2 g, adjust to taste)
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4 cups vegetable or seafood broth (960 ml)
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1 cup water (240 ml)
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Salt to taste (about 1 teaspoon / 6 g)
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Black pepper to taste
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Juice of 1 lime (30 ml)
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2 tablespoons chopped fresh cilantro (8 g, optional)
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion and cook for 4–5 minutes until soft.
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Stir in garlic and ginger and cook for 1 minute.
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Add bell pepper and cook for 2–3 minutes.
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Stir in paprika, cumin, coriander, and chili flakes.
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Pour in broth and water, then add tomatoes and corn.
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Bring to a boil, reduce heat, and simmer for 10 minutes.
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Add shrimp and cook for 3–4 minutes until pink.
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Season with salt, pepper, and lime juice.
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Serve hot, garnished with cilantro if desired.
Notes
Adjust the spice level to your preference by increasing or decreasing the chili flakes. For best results, add the shrimp just before serving to keep them tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes