Thai Green Curry Shrimp Soup

A fragrant and flavorful Thai green curry shrimp soup with crisp asparagus, vibrant bell peppers, and creamy coconut milk.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 2 cups coconut milk
• 2 cups chicken broth
• 3 tbsp Thai green curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp vegetable oil

Instructions:

Put vegetable oil in a large pot and heat it over medium-low heat

Put in onion, ginger, and garlic

For about two minutes, saut until the food smells good

Add the Thai green curry paste and cook for one more minute

Add the chicken broth and coconut milk

Bring to a low boil

Put in brown sugar and fish sauce

Use a stir to mix

Put in the asparagus, bell pepper, and shrimp

Simmer for about 5 to 7 minutes, or until the vegetables are soft and the shrimp is cooked all the way through

Take it off the heat and add the lime juice

Serve hot with fresh cilantro on top

Have fun