Spicy Coconut Shrimp Soup: A Bold and Flavorful Delight

Serving: Serve hot as a stand-alone meal or pair with steamed rice or a side salad for a complete dish.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The soup can also be frozen for up to 1 month; reheat gently on the stove when ready to serve.

Variations:
Vegetarian Version: Swap the shrimp for tofu or your favorite vegetables (e.g., bell peppers, zucchini, or mushrooms) for a vegetarian version of the soup.

Additional Heat: For more heat, add fresh sliced chili peppers or increase the amount of red curry paste and chili flakes.

Herbs and Garnishes: Consider adding a drizzle of coconut cream or fresh basil leaves for extra flavor.

FAQ:
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work great. Just make sure to thaw them before cooking.

Is this soup very spicy?
The spice level is adjustable based on your preference. Start with 1 tablespoon of curry paste and add more chili flakes if you like it hotter.

This Spicy Coconut Shrimp Soup is sure to warm you up and delight your taste buds with every bite!