thai coconut shrimp soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best thai coconut shrimp soup recipe

Thai coconut shrimp soup is a dish that I have grown to love over the years. It’s a recipe that my family and I have enjoyed for special occasions and everyday meals.

The dish originated from Thailand, where coconut milk is a staple ingredient in many dishes. The combination of flavors and textures in this soup is something that I find really appealing.

The creamy coconut milk, the sweetness of the shrimp, and the spiciness of the Thai spices all come together to create a dish that is both comforting and exotic. When I make this soup, I like to use fresh ingredients and follow a traditional recipe to get the best results.

The key home cooking technique in this recipe is to cook the shrimp until they are pink and tender, then add them to the pot with the coconut milk and spices. This ensures that the shrimp are cooked through and the flavors are well combined.

One of the things I love about this recipe is how easy it is to customize it to suit our tastes. We can add more or less spice, adjust the amount of coconut milk, or even add other ingredients like lemongrass or kaffir lime leaves.

This flexibility makes it a great dish for families with different tastes or for special occasions when you want to impress your guests.

Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup

4.5 from 812 votes

A fragrant and creamy soup with tender shrimp, mushrooms, and aromatic Thai herbs in a coconut milk broth. This comforting dish is balanced with spicy, sour, and savory flavors for a satisfying meal.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 tablespoon vegetable oil
1 shallot, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
4 cups chicken or vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 pound large shrimp, peeled and deveined
1 cup sliced mushrooms (such as shiitake or cremini)
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, halved
Fresh cilantro and Thai basil for garnish
Lime wedges for serving

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium heat.
2Add the sliced shallot and cook for 2 minutes until softened, then add the minced garlic and grated ginger and cook for 1 minute until fragrant.
3Stir in the Thai red curry paste and cook for 1 minute, coating the aromatics evenly.
4Pour in the chicken or vegetable broth and bring the mixture to a boil over high heat.
5Reduce the heat to medium-low and stir in the coconut milk, fish sauce, brown sugar, and lime juice, whisking until the broth is smooth and well combined.
6Let the soup simmer gently for 5 minutes to allow the flavors to meld.
7Add the sliced mushrooms and red bell pepper to the pot and cook for 3 minutes until they begin to soften.
8Then add the shrimp and cherry tomatoes, stirring gently, and cook for 3 to 4 minutes until the shrimp turn pink and opaque and the tomatoes are slightly tender.
9Remove the pot from the heat immediately to prevent overcooking the shrimp.
10Ladle the soup into bowls and garnish generously with fresh cilantro and Thai basil.
11Serve hot with lime wedges on the side for squeezing over each bowl.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 180mg🧂Sodium: 980mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a spicier soup, add an extra tablespoon of red curry paste or a sliced Thai chili. You can substitute the shrimp with chicken or tofu for a different protein. For a thicker broth, simmer the soup uncovered for an additional 5 minutes.

Watch Video Of How Thai Coconut Shrimp Soup Works

This Thai coconut shrimp soup recipe has been a staple in my household for years. It’s easy to make and can be customized to suit our tastes.

The combination of flavors and textures is something that I find really appealing, and my family loves it too! Whether we’re having a special occasion or just need a comforting meal, this soup always hits the spot.

❓ Frequently Asked Questions About Thai Coconut Shrimp Soup

Q: What type of shrimp should I use for this recipe?

The type of shrimp you should use for this recipe depends on your personal preference. You can use either fresh or frozen shrimp, but fresh shrimp will give you better results. If you’re using frozen shrimp, make sure to thaw them properly before using.

Q: Can I substitute coconut milk with another dairy product?

No, coconut milk cannot be substituted with another dairy product as it has a unique flavor and texture that is essential to this recipe. However, you can try using almond milk or soy milk if you’re looking for a dairy-free alternative.

Q: How long does it take to cook this soup?

The cooking time for this soup will depend on how quickly you cook your shrimp and how much liquid you use in the recipe. Generally, it takes around 20-30 minutes to cook this soup.

Q: Can I store leftover soup in the refrigerator?

Yes, leftover soup can be stored in the refrigerator for up to 3 days. Make sure to let it cool completely before refrigerating it.

Q: Can I reheat cooked shrimp?

No, cooked shrimp should not be reheated as it can become tough and rubbery. Instead, you can reheat just the broth and add fresh cooked shrimp when serving.

Similar Posts