Description
A quick and spicy shrimp soup that delivers bold flavors with minimal effort, combining shrimp, chili, and fresh vegetables in a light broth.
Ingredients
Units
Scale
- 1 lb (450 g) shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 red chili peppers, sliced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- 2 cups spinach or bok choy
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté for 3-4 minutes until softened.
- Add garlic, ginger, and chili peppers; cook for another minute.
- Stir in red pepper flakes, if using.
- Pour in the broth and bring to a boil.
- Add cherry tomatoes and simmer for 5 minutes.
- Add shrimp and cook until pink and opaque, about 3 minutes.
- Add spinach or bok choy and cook until wilted.
- Stir in lime juice and cilantro, then season with salt and pepper.
- Serve hot with extra cilantro or chili slices if desired.
Notes
- Use pre-cooked shrimp to save time; just heat through.
- For a richer broth, add a splash of coconut milk.
- Adjust chili to your spice preference.
- Pairs well with steamed rice or noodles.
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 3g
- Sodium: 570mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 155mg