Thai Coconut Shrimp Soup
I enjoy Thai food! It has its own unique style and sets itself from apart from other cuisine. It often uses light ingredients and incorporates many layers of aromatic flavors in its dishes. The results are a nice well-balanced ⚖ combination of spices and other ingredients wrapped together exquisitely!
I have a few recipes that I’ve already shared like Pad Thai Noodles, Yellow Curry Paste, an inspiredpesto recipe, Red Curry Shrimp, Sweet Chili Chicken Bites, Thai Chicken Curry, etc. and more to come like Thai Glass Noodle Salad with Shrimp (Yam Woon Sen), Drunken Noodles, Thai Larb Salad 🥗, and Fish Curry.
Another one that David and I really like is my Thai Coconut Shrimp Soup! During cold weather, this comforting soup 🥣 fits perfectly! With delicious ingredients and seasonings, this is a great recipe to make for the fall and winter.
When going to Thai restaurants, I ordered Tom Yum which is a spicy soup made with a clear broth and shrimp 🍤 although other proteins can be used. Another one that I liked having was Tom Kha Gai. This one is made with coconut milk and chicken. This is when I decided to take some ingredients from these two to make this recipe…
This is the best of both soups by integrating a few ingredients from each. There are lemongrass stalks, onions, oyster mushrooms 🍄, garlic, ginger, shrimp, etc. I use coconut milk with chicken broth and the combination is fantastic! Without overstressing it, this Thai Coconut Shrimp Soup is loaded with flavor!
There are also some bird’s eye chilies 🌶 and I know they’re not for everyone. These little guys are pretty hot but if they’re omitted or by adding a tiny pinch of red pepper flakes, the soup will still be fabulous. Traditionally, galangal is the right ingredient to use but so hard to find therefore substitute ginger.
To balance the dish, I like adding coconut sugar 🥥. As a foody, I have a lot of ingredients in my pantry that most people don’t have. Don’t worry about it and use brown sugar or palm sugar instead. Overall, it won’t make a big impact on the taste.
Let’s talk about an ingredient that is surely unpleasant to the nose… fish sauce! I realize it’s smelly but the last time I checked, fish 🐟 doesn’t smell like roses 🌹 plus it’s fermented. In Thai cuisine, this condiment is used widely. This basic ingredient is a must have and really adds flavor to the soup.
From start to finish, it takes less than 30 minutes and you have a delicious comforting soup to enjoy! This colorful Thai Coconut Shrimp Soup is loaded with yumminess and healthy 💚 as well! If you enjoy Thai cuisine, you’ll love this recipe…
Bon Appétit! 🍽
Here are several more tasty soup recipes for you to enjoy… 😀
– Turkey Noodle Soup
– Creamy Tomato Basil & Parmesan Soup
– Slow Cooker Beef Barley Soup
– West Coast Smoked Salmon Chowder
– Avgolemono Chicken Soup
– Cream of Celery Soup
– French Onion Soup Gratinée
– Scallops and Roasted Chestnut Soup
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders
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Thai Coconut Shrimp Soup
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Ingredients
- 1 1/2 tbsp. coconut oil tips & tricks
- 1 cup white onions, finely sliced (Lyonnaise cut) tips & tricks
- 1 1/2 cups oyster mushrooms, sliced
- 4 large garlic cloves, pressed
- 1 tbsp. ginger, minced
- 1 tbsp. red Thai curry paste
- 2 stalks lemongrass, outer layers removed, bruised and halved tips & tricks
- 2 large bird's eye chilies, stemmed and smashed optional
- 4 cups low-sodium chicken broth
- 1 can (14 oz./398 ml) coconut milk
- 2 tbsp. freshly squeezed lime juice tips & tricks
- 1 1/2 tbsp. fish sauce
- 1 tbsp. coconut sugar (substitute brown or palm sugar)
- 1 tsp. lime zest
- 1 lb. shrimp or prawns, peeled and deveined
- 2/3 cup cherry tomatoes, halved tips & tricks
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 2 tbsp. roughly chopped cilantro, for garnish tips & tricks
- 4 lime wedges, for serving
Directions
- Add mushrooms and sauté for 2 minutes. Add garlic and ginger; sauté for 30 seconds.
- Add red curry paste and stir to coat.
- Add lemongrass, chilies, broth, coconut milk, lime juice, fish sauce, coconut sugar and lime zest. Stir well, increase the heat to medium-high and bring the mixture to a soft boil.
- Add shrimp and cook until they just turn pink, about 2 minutes.
- About 30 seconds before time is up, add tomatoes, stir and cook for the remaining time.
- Remove lemongrass stalks and chilies; discard them.
- Increase the heat to high and bring to a boil.
- Add cornstarch mixture and stir until the mixture thickens, about 45 seconds.
- Spoon soup into warm bowls, garnish with chopped cilantro and serve with lime wedges.
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