Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, spicy coconut shrimp soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Spicy Coconut Shrimp Soup is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Spicy Coconut Shrimp Soup is something that I’ve loved my entire life. They are fine and they look fantastic.

This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one!

To get started with this recipe, we have to first prepare a few ingredients. You can cook spicy coconut shrimp soup using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Spicy Coconut Shrimp Soup:

1. Prepare 2 packages Ramen noodles, oriental or shrimp flavor
2. Make ready 3 cup Water
3. Get 2 tbsp Oil
4. Prepare 1/2 cup Onion, diced
5. Take 8 oz Mushrooms, sliced
6. Prepare 3 clove Garlic, minced
7. Prepare 1 tsp Ginger, fresh minced or paste
8. Take 4 oz Raw baby spinach, torn or sliced
9. Get 1 can Coconut milk
10. Take 1 lb Shrimp, I used precooked shrimp thawed it and removed the tails
11. Prepare 3 tbsp Sriracha sauce
12. Prepare 2 tbsp Soy sauce
13. Take 1/2 tsp Crushed red pepper flakes, optional

Peel and devein the shrimp / prawns. Remove onto a paper towel lined tray to drain. Serve warm with Spicy Mango Dipping Sauce! Spicy Black Pepper Shrimp with Udon Noodles.

Steps to make Spicy Coconut Shrimp Soup:

1. In a saucepan, heat the oil. Saute the onion, garlic, ginger & mushrooms until soft.
2. Add in the spinach and cook until wilted down.
3. Meanwhile, in a separate pot, boil the water. Add in ramen noodles and seasoning packet. Cook until al dente (about 3-4 minutes)
4. While ramen is cooking, add the can of coconut milk to the veggies, also the shrimp.
5. Now add the ramen to the veggies and shrimp. Then add in the sriracha and red pepper flakes. Do a smaller amount to start if you are sensitive to spicy foods.
6. Cook just til heated through, but no longer or the shrimp will become chewy and overcooked.
7. This amount of spice was a medium hot for my tastes. Feel free to add more spice if you like.
8. Serve piping hot!

This coconut shrimp recipe is a keeper, trust me. The shrimp is juicy with a crispy coconut crust and is the Crockpot Salsa Chicken. This coconut shrimp recipe reminds me of the gorgeous restaurant coconut shrimp we ordered in Maui and I'm telling you this recipe rivals those but Usually the sweet chili sauces I find are too spicy for me…but this brand is perfect! I love it with the apricot preserves. This spicy coconut shrimp bisque recipe was inspired by a similar soup I saw Chef John Besh make during a demo I attended at the Atlanta Food & Wine Festival.

So that’s going to wrap this up with this exceptional food spicy coconut shrimp soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!