Coconut Curry Shrimp Soup

Ingredients

• 1 lb shrimp
• 1 can coconut milk (canned)
• 2 cup chicken broth
• 2 tbsp curry paste (red)
• 1 tbsp ginger
• 1 count lime
• 0.5 bunch cilantro
• 2 count scallions
• 1 tbsp vegetable oil

Instructions

1. 1

   Sauté curry paste and grated ginger in vegetable oil until aromatic.

2. 2

   Whisk in coconut milk and chicken broth, bringing the base to a gentle simmer.

3. 3

   Add the shrimp and cook for 3-4 minutes until opaque and pink.

4. 4

   Remove from heat, stir in fresh lime juice, and top with chopped cilantro and scallions.