Shrimp Soup Recipe

This red curry shrimp soup is my go-to when I want something that's easy to make and jam-packed with umami goodness. You sauté onion, bell pepper, garlic, and fresh ginger in sesame oil, stir in red curry paste to wake up all those spices, then pour in broth and let it simmer. Right at the end, the shrimp go in just long enough to turn pink and tender, and the spinach wilts in fast, so it stays bright. It’s bold, cozy, and loaded with that savory, umami-rich curry flavor, and you can have it on the table in under 30 minutes with barely any fuss. If you want it extra hearty, serve it over basmati rice and finish each bowl with a squeeze of lime plus a handful of cilantro and mint.

• Time: 30 min
• Servings: 4

Source: I'm Hungry For That

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