A bold and flavorful soup featuring tender shrimp in a spicy, aromatic broth with fresh vegetables and zesty seasonings.

Units Scale

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
Add garlic, ginger, and red chilies. Cook, stirring, until fragrant, about 1–2 minutes.
Stir in chili garlic sauce, and cook for another 30 seconds.
Add sliced carrot, celery, and red bell pepper; sauté for 2–3 minutes until slightly softened.
Pour in broth and diced tomatoes with their juices. Season with soy sauce, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Add shrimp to the simmering soup and cook until they turn pink and firm, about 3–4 minutes.
Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed.
Serve hot, garnished with sliced green onions, extra cilantro, and lime wedges if desired.

Adjust the spice level by adding more or fewer chilies and chili garlic sauce.
For creamier soup, stir in ¼ cup coconut milk after adding shrimp.
Use vegetable broth for a pescatarian version.
Leftovers store well in the fridge for up to 2 days—add fresh lime juice before serving.
Substitute shrimp with firm fish chunks like cod or halibut if preferred.