It is 6pm and you are tired. Dinner needs to happen fast. This Quick Spicy Shrimp Soup is your new secret weapon.
It delivers big, bold flavors in under 20 minutes. You will love how light and fresh it feels. It is the perfect way to end a busy day.
Why You’ll Love This Recipe
This soup is perfect for busy spring weeknights. It uses simple ingredients to create a restaurant-quality meal. You get a healthy reset without any of the stress.
The broth is aromatic and warming. Your family will think you spent hours in the kitchen. Best of all, it is ready in 20 minutes from start to finish.
Simple Cooking Steps
Making this soup is incredibly easy and doable. You start by sautéing fresh aromatics like ginger and garlic. Then, you let the broth simmer with savory sauces. Even a beginner can master this flavorful dish today.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh shrimp and ginger make all the difference here.
- 1 lb raw shrimp, peeled and deveined
- 1 liter chicken or vegetable broth
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 Thai bird’s eye chilies, thinly sliced
- 1 cup sliced mushrooms
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 2 scallions, sliced
Step-by-Step Directions
- Heat oil in a large pot over medium heat and sauté garlic, ginger, and chilies for 1 minute until fragrant.
- Add sliced mushrooms and cook for 2 minutes until softened.
- Pour in the broth, fish sauce, and soy sauce, bringing the liquid to a gentle simmer.
- Add the raw shrimp to the simmering broth and cook for 2 to 3 minutes until pink and opaque.
- Remove from heat and stir in the lime juice to preserve its brightness.
- Garnish with fresh cilantro and sliced scallions before serving.
Best Ways to Enjoy It
Serve this soup warm in deep, cozy bowls. It looks beautiful with the bright green herbs on top. Pair it with steamed jasmine rice or crusty bread.
Set the table and enjoy a quiet moment. This meal feels like a warm hug in a bowl. It is light enough for spring but very satisfying.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It stays fresh for up to two days. Reheat it gently on the stove until just warm.
Do not boil it again or the shrimp may get tough. This recipe does not freeze well due to the delicate seafood. It is best enjoyed fresh for the best texture.
Recipe Tips for Success
- Don’t skip the fresh lime juice at the very end.
- Avoid overcooking the shrimp to keep them tender.
- Mince your garlic finely so it blends into the broth.
- Remove the seeds from the chilies for a milder heat.
- Use frozen shrimp if fresh is not available at your store.
- Add a handful of fresh baby spinach for extra greens.
- Double the recipe if you are feeding a larger group.
Ways to Switch It Up
- Add rice noodles to make it a more filling meal.
- Swap the shrimp for firm tofu for a vegetarian option.
- In summer, swap mushrooms for sliced zucchini or bell peppers.
Common Questions
Can I use frozen shrimp?
Yes, you definitely can use frozen shrimp. Just make sure to thaw them completely before adding to the pot. Pat them dry to avoid adding extra water to your broth.
What if I don’t have fish sauce?
Fish sauce adds a wonderful savory depth to the soup. If you don’t have it, you can use extra soy sauce. A small pinch of salt can also help balance the flavors.
Is this soup very spicy?
The heat comes from the Thai chilies. You can use just one chili for a mild kick. If you love heat, keep the seeds in for more fire.
I hope this light and zesty soup brings a little joy to your weeknight routine. It is a wonderful way to enjoy fresh flavors without the fuss. Happy cooking!
— Lidia
Quick And Spicy Shrimp Soup
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 liter chicken or vegetable broth
- 2 tablespoons vegetable oil
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 2 Thai bird 's eye chilies, thinly sliced
- 1 cup sliced mushrooms
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 2 scallions , sliced
Instructions
- Heat oil in a large pot over medium heat and sauté garlic, ginger, and chilies for 1 minute until fragrant.
- Add sliced mushrooms and cook for 2 minutes until softened.
- Pour in the broth, fish sauce, and soy sauce, bringing the liquid to a gentle simmer.
- Add the raw shrimp to the simmering broth and cook for 2 to 3 minutes until pink and opaque.
- Remove from heat and stir in the lime juice to preserve its brightness.
- Garnish with fresh cilantro and sliced scallions before serving.
