Spicy Coconut Shrimp Soup

Serving: Serve the soup as a light meal with a side of crusty bread or steamed jasmine rice.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat.

Freezing: This soup can be frozen, though the shrimp’s texture may change. If freezing, omit the shrimp and add them after reheating.

Variations:
Vegetarian Version: Skip the shrimp and add tofu or extra vegetables like bell peppers, zucchini, or baby corn.

Extra Creamy: Add a dollop of plain Greek yogurt or sour cream at the end for extra creaminess.

More Heat: Add sliced fresh chilies to the soup or a dash of hot sauce to kick up the spice level.

FAQ:
Q: Can I use frozen shrimp for this recipe?
A: Yes! Just thaw the shrimp completely before adding them to the soup.

Q: Can I make this soup in advance?
A: Absolutely! You can make this soup a day ahead and refrigerate it. Just reheat gently on the stove before serving.

Q: Is this soup gluten-free?
A: Yes, this soup is naturally gluten-free if you use gluten-free soy sauce or fish sauce.