Thai Coconut Shrimp Soup Recipe
Thai Coconut Shrimp Soup is a warm and comforting dish bursting with exotic flavors. This delightful soup combines tender shrimp, creamy coconut milk, and fragrant Thai spices for a rich and satisfying meal. Whether you're craving a quick weeknight dinner or a flavorful starter, this soup is a perfect choice.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula for stirring
- Ladle for serving
Ingredients
- Soup Base:
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 stalk lemongrass smashed and cut into pieces
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can 14 oz coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Add-Ins:
- 1 lb shrimp peeled and deveined
- 1 cup mushrooms sliced
- 1 red bell pepper thinly sliced
- 1 cup baby spinach leaves
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Sliced green onions for garnish
- Optional: Cooked rice or rice noodles for serving
Instructions
- Prepare the Soup Base
- Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, and lemongrass, and sauté for 2 minutes until fragrant. Stir in the red curry paste and cook for another minute to release its aroma.
- Add the Liquids
- Pour in the chicken or vegetable broth and coconut milk. Add the fish sauce, soy sauce, and brown sugar, stirring to combine. Bring the mixture to a gentle simmer.
- Cook the Vegetables and Shrimp
- Add the mushrooms and bell pepper to the pot. Let them simmer for 5 minutes or until slightly tender. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Stir in the spinach leaves and lime juice, allowing the spinach to wilt.
- Garnish and Serve
- Remove the lemongrass pieces before serving. Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. If desired, serve with a side of cooked rice or rice noodles.