Shrimp curry soup

Filled with juicy shrimp and vegetables, this delicious Thai soup is quick and easy to make in just 30 minutes!

Ingredients

• 2-3 garlic cloves
• 3-4 cm ginger root
• 1 small onion
• 1 sweet pepper
• 1 hot pepper
• 6-8 champignons
• 100 ml tomato puree
• 2 cans of coconut milk
• curry
• bunch of cilantro
• 300 g shrimp
• 1 st. l. lime juice
• 1 tsp oyster sauce
• salt pepper
• optional - bouillon cube

Directions

1. Finely chop the peeled ginger, garlic, onion. Sweet and hot pepper cut into larger pieces or strips.
2. Fry the onion in vegetable oil, after a few minutes add the ginger and garlic. Add sweet and hot peppers.
3. Cut the mushrooms into slices, add to the pan and fry over high heat for 2-3 minutes, stirring constantly.
4. Add coconut milk, tomato puree, oyster sauce, shrimp, curry.
5. Add the amount of curry at your discretion, I love when the soup is bright and has a rich curry taste, but for some this spice may seem too spicy. It is advisable to choose large shrimp for soup. Unfortunately, at the time of cooking, I only found cocktail ones, but the larger and fresher the shrimp, the tastier the soup.
6. Optionally, add a small amount of broth or water with a bouillon cube. However, without the broth, the soup will turn out more "creamy" due to the fat content of coconut milk, so most often I do not add. Add salt and pepper to taste.
7. Bring to a boil and remove from heat, add lime juice, herbs.
8. Serve to the table! Bon appetit!