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.
4. Add Lime Juice:
Remove the pot from heat and stir in the fresh lime juice.
Taste and adjust seasoning if needed.
5. Serve:
Ladle the soup into bowls and garnish with fresh cilantro.
Serve warm with crusty bread, tortilla chips, or steamed rice.
Tips:
Adjust Heat: Add more jalapeños or a pinch of cayenne for extra spice, or use poblano peppers for a milder flavor.
Thicker Soup: Blend a portion of the soup before adding the shrimp for a thicker consistency.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently to maintain the creamy texture.
Enjoy your Creamy Spicy Jalapeño Shrimp Soup—a perfect balance of creamy, spicy, and fresh flavors!