Spicy Coconut Shrimp Soup. For a spicier finish to Spicy Coconut Shrimp Soup, top with minced Thai chile pepper. Posted by georgiapellegrini in Step-by-Step Recipes. You'll need: shrimp, chicken stock, basil, Thai chili, coconut milk, lemon, lemongrass, butter, ginger, garlic, and fish sauce.

Spicy coconut curries are a Thai specialty: the fiery heat of chiles meets the cool, creamy notes of coconut, resulting in an irresistible broth. Plump shrimp and cabbage lend a bit of crunch to the soup, served in the same bowl as our white rice for well-balanced bites. A final squeeze of lime juice. You can cook Spicy Coconut Shrimp Soup using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Spicy Coconut Shrimp Soup

1. Prepare 2 packages of Ramen noodles, oriental or shrimp flavor.
2. Prepare 3 cup of Water.
3. Prepare 2 tbsp of Oil.
4. You need 1/2 cup of Onion, diced.
5. Prepare 8 oz of Mushrooms, sliced.
6. Prepare 3 clove of Garlic, minced.
7. It's 1 tsp of Ginger, fresh minced or paste.
8. You need 4 oz of Raw baby spinach, torn or sliced.
9. It's 1 can of Coconut milk.
10. Prepare 1 lb of Shrimp, I used precooked shrimp thawed it and removed the tails.
11. You need 3 tbsp of Sriracha sauce.
12. Prepare 2 tbsp of Soy sauce.
13. It's 1/2 tsp of Crushed red pepper flakes, optional.

This spicy coconut shrimp bisque recipe was inspired by a similar soup I saw Chef John Besh make during a demo I attended at the Atlanta Food & Wine Festival. Besides the coconut milk, I can barely remember what he put in it. After doing a pre-show shot with his assistants, Besh jokingly instructed. Adjust salt and spice to taste.

Spicy Coconut Shrimp Soup step by step

1. In a saucepan, heat the oil. Saute the onion, garlic, ginger & mushrooms until soft..
2. Add in the spinach and cook until wilted down..
3. Meanwhile, in a separate pot, boil the water. Add in ramen noodles and seasoning packet. Cook until al dente (about 3-4 minutes).
4. While ramen is cooking, add the can of coconut milk to the veggies, also the shrimp..
5. Now add the ramen to the veggies and shrimp. Then add in the sriracha and red pepper flakes. Do a smaller amount to start if you are sensitive to spicy foods..
6. Cook just til heated through, but no longer or the shrimp will become chewy and overcooked..
7. This amount of spice was a medium hot for my tastes. Feel free to add more spice if you like..
8. Serve piping hot!.

Use coconut milk to adjust the consistency. Peel and devein the shrimp / prawns. Remove onto a paper towel lined tray to drain. Serve warm with Spicy Mango Dipping Sauce! Recipe Notes This coconut shrimp recipe reminds me of the gorgeous restaurant coconut shrimp we ordered in Maui and I'm telling you this recipe rivals those but Usually the sweet chili sauces I find are too spicy for me…but this brand is perfect!