I am SO excited to share this spicy Thai peanut soup! I’ve been dreaming of this soup since I left Colorado. We used to go to Shuga’s all the time to get their Spicy Coconut Shrimp Soup. (I would HIGHLY recommend that restaurant to anyone visiting the Colorado Springs area!) I don’t even like shrimp very much so I would just eat the broth but oh. my! It is definitely one of the best soups I’ve ever had! I copied down the ingredients and tried to research a million similar-ish recipes and finally came up with this version! And I have to say that it turned out really well! I love the added chicken but it definitely could be made without any meat at all if you’d prefer it that way.
- 1 tbsp extra virgin olive oil
- 2 small shallots, chopped
- 3 cloves garlic, minced
- 3 tbsp red curry paste
- 1/2 tbsp fresh ginger, peeled and grated
- 4 cups vegetable broth
- 1/3 cup creamy peanut butter
- 1 can coconut milk, (13.5 oz)
- 2 tbsp soy sauce
- 1.5 cups shredded chicken (I use rotisserie)
- 1 jalapeño, seeded and chopped
- fresh cilantro
- black sesame seeds
- 1 jalapeño, sliced (for garnish)
Heat oil over medium heat in sauce pan.
Add shallots and garlic.
Cook until garlic is golden. (About 2 minutes.)
Add red curry paste and ginger.
Stir and cook for another minute.
Add vegetable broth, peanut butter, coconut milk and soy sauce.
Stir to combine and bring to a simmer.
Reduce to low heat and let simmer for 10 minutes.
Add chicken and 1 chopped jalapeño.
Cook until thoroughly heated. (Should take just a few minutes.)
Top with sesame seeds, cilantro, fresh lime wedge, and extra jalapeño.