Thai Coconut Shrimp Soup – Easy and Satisfying Recipe

Yields: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

Aromatics:

  • 1 tablespoon neutral-flavored oil (such as vegetable or canola oil)
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger

Flavor Base:

  • 3 tablespoons red curry paste
  • 1 (14-ounce) can full-fat coconut milk
  • 4 cups low-sodium chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt, or to taste

Main Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 1 cup thinly sliced mushrooms (shiitake or your favorite variety)

Garnish (Optional):

  • 1/4 cup chopped cilantro
  • Lime wedges
  • Green onions, sliced

Instructions:

  • Sauté Aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
  • Build Flavor: Add the red curry paste to the pot and cook for 1 minute more, stirring constantly to release the flavors.
  • Add Liquids and Seasonings: Pour in the coconut milk, chicken broth, fish sauce, brown sugar, and salt. Stir well to combine and bring the mixture to a gentle simmer.
  • Cook Shrimp and Mushrooms: Add the shrimp and mushrooms to the simmering broth. Cook for 3-5 minutes, or until the shrimp are pink and cooked through, and the mushrooms are tender.
  • Adjust Flavor Taste and adjust seasonings: You might like a squeeze of lime juice or an extra pinch of salt.
  • Garnish and Serve: Ladle the soup into bowls. Garnish with fresh cilantro, lime wedges, and green onions, if desired. Enjoy immediately!

Tips:

  • Make it spicier: Increase the amount of red curry paste or add a pinch of red pepper flakes for extra heat.
  • Vegetarian/Vegan: Substitute vegetable broth for the chicken broth and use tofu instead of shrimp.
  • Additional garnishes: Try adding a swirl of coconut cream and a sprinkle of chopped peanuts.
  • Serve with: Enjoy your soup with a side of steamed rice or jasmine rice, or with crusty bread for dipping.

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