Lemon Mousse Cake

 

COCONUT CURRY SHRIMP SOUP 🍤🥥🌶️

📋 Ingredients:

1 lb (450g) shrimp, peeled and deveined

1 tbsp vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, minced

1 tbsp red curry paste

1 can (14 oz) coconut milk

3 cups chicken or vegetable broth

1 tbsp fish sauce

Juice of 2 limes

1 tsp brown sugar

1 cup baby spinach

1 red bell pepper, sliced

Fresh basil or cilantro, for garnish

Lime wedges, for serving

Salt and black pepper, to taste

👩‍🍳 Directions:

1️⃣ Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for about 3 minutes until onions soften and the mixture is fragrant.

2️⃣ Add Curry Paste and Build the Broth: Stir in red curry paste and cook for another minute. Pour in coconut milk, broth, fish sauce, lime juice, and sugar, bringing the mixture to a gentle simmer.

3️⃣ Cook the Vegetables: Add red bell pepper and simmer for 5 minutes until it begins to soften.

4️⃣ Add Shrimp and Spinach: Add shrimp to the pot, cooking for about 5 minutes until they turn pink and are cooked through. Stir in spinach just before serving.

5️⃣ Adjust and Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil or cilantro and serve with lime wedges on the side.

⏱ Preparation time: 15 minutes

⏱ Cooking time: 20 minutes

⏱ Total time: 35 minutes

🔥 Calories: ~300 kcal per serving

🍽 Servings: 4