Creamy Spicy Jalapeño Shrimp Soup
INGREDIENTS:
1 lb shrimp, peeled and deveined
1 medium onion, chopped
2 cloves garlic, minced
2 jalapeños, diced (seeds removed for less heat)
1 can (14 oz) coconut milk
2 cups chicken or vegetable broth
1 tablespoon olive oil
1 teaspoon smoked paprika (optional, for added depth)
1 teaspoon ground cumin
Salt and black pepper, to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
DIRECTIONS:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and diced jalapeños, cooking for another 1-2 minutes until fragrant.
2. Build the Soup Base:
Stir in the smoked paprika (if using) and ground cumin, coating the onions and jalapeños.
Pour in the chicken or vegetable broth and coconut milk. Stir well to combine.
Bring the mixture to a gentle simmer.
3. Cook the Shrimp:
Add the shrimp to the soup and let them cook for 3-5 minutes, or until they turn pink and are fully cooked.
Season with salt and black pepper to taste …
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