Spicy Brazilian Coconut Shrimp Soup
Servings: 4 bowls
Ingredients
- 1 Tbsp. olive oil
- 3 shallots minced
- 4-6 jalapeños minced
- 3 cloves garlic minced
- 1" fresh ginger grated
- 1/2 stalk fresh lemongrass scraped
- 2 tsp. chili powder
- 5 cups roasted garlic broth
- 15 oz. coconut milk
- 1 Tbsp. creamy peanut butter
- 2 Tbsp. chili oil
- 8 oz. thin rice noodles
- 2 lb. shrimp peeled & roughly chopped
- 1/2 Tbsp. sesame oil
- 2 tsp. lime juice
- 1 tsp. salt
Garnishes
- cilantro leaves roughly chopped
- black sesame seeds
Instructions
- Heat the oil in a large stockpot over medium heat until shimmering. Add shallots & jalapeño and sauté until soft, about 5 minutes.
- Stir in garlic, ginger, lemongrass, & chili powder. Sauté until deeply fragrant, about 2 minutes.
- Add broth & coconut milk and bring to a simmer. Stir in peanut butter & chili oil until incorporated, then let simmer for 10 minutes.
- While broth simmers, soak the rice noodles according to package directions.
- Reduce the heat to low and add shrimp. Cook until shrimp are just barely cooked, about 5 minutes, then turn heat off.
- Stir sesame oil, lime juice, & salt into the broth.
- Fill bowls halfway with rice noodles, then fill with broth & shrimp. Top with cilantro leaves & black sesame seeds & enjoy!
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