Pin It Indulge in the vibrant flavors of Thailand with this creamy Thai Coconut Shrimp Soup. A harmonious blend of succulent shrimp, rich coconut milk, and aromatic red curry paste, this soup offers the perfect balance of tangy, spicy, and savory notes that will transport your taste buds to Southeast Asia.
Pin It The secret to this soup's deep flavor lies in the traditional aromatics. Using fresh lemongrass and ginger or galangal creates a complex base that complements the sweetness of the coconut milk and the heat of the red curry paste perfectly.
Ingredients
- Seafood: 350 g (12 oz) large raw shrimp, peeled and deveined
- Aromatics & Vegetables: 2 stalks lemongrass, trimmed and smashed; 4 kaffir lime leaves, torn (optional); 3 cloves garlic, minced; 1 small onion, thinly sliced; 100 g (3.5 oz) mushrooms, sliced; 1 small red chili, sliced (optional); 1 thumb-sized piece fresh ginger or galangal, sliced
- Broth: 400 ml (14 oz) coconut milk; 500 ml (2 cups) chicken or vegetable broth; 2 tbsp Thai red curry paste
- Seasonings: 2 tbsp fish sauce; 1 tbsp lime juice (plus more to taste); 1 tsp sugar
- Garnish: Fresh cilantro leaves; Lime wedges; Sliced green onions
Instructions
- Step 1
- In a large pot over medium heat, add a splash of oil and sauté the onion, garlic, lemongrass, ginger or galangal, and chili for 2-3 minutes until fragrant.
- Step 2
- Stir in the red curry paste and cook for 1 minute to release its aroma.
- Step 3
- Pour in the coconut milk and chicken broth. Add kaffir lime leaves if using. Bring to a gentle simmer.
- Step 4
- Add the mushrooms and simmer for 5 minutes until just tender.
- Step 5
- Add the shrimp and cook for 2-3 minutes, until pink and cooked through.
- Step 6
- Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning, adding more lime juice, fish sauce, or sugar as desired.
- Step 7
- Remove lemongrass, ginger/galangal, and lime leaves.
- Step 8
- Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.
Zusatztipps für die Zubereitung
To prepare this soup, you will need a large pot, a knife, a cutting board, and a ladle. Per serving, this dish contains 270 calories, 14 g of fat, 11 g of carbohydrates, and 22 g of protein. Please be aware that this recipe contains shellfish and fish sauce; always check labels for hidden allergens.
Varianten und Anpassungen
For a vegetarian version, substitute the shrimp with tofu and use soy sauce instead of fish sauce. You can also customize the texture by adding baby corn, sliced bell pepper, or bamboo shoots to the simmering broth.
Serviervorschläge
Serve this soup hot, ideally with a side of steamed jasmine rice to soak up the creamy broth. Don't skip the fresh cilantro and lime wedges, as they provide a crucial burst of brightness to the finished dish.
Pin It This Thai Coconut Shrimp Soup is a testament to how simple ingredients can create a meal with incredible depth. Whether enjoyed as a light lunch or a comforting dinner, it is sure to become a favorite in your kitchen.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, substitute shrimp with firm tofu cubes and replace fish sauce with soy sauce or a vegetarian fish sauce alternative to maintain the umami depth.
- → How spicy is this soup?
The heat level depends on the red curry paste brand and fresh chili used. Start with less curry paste and adjust gradually, tasting as you go to achieve your preferred spice level.
- → Can I use frozen shrimp?
Absolutely. Thaw frozen shrimp completely and pat dry before adding to prevent diluting the broth. Add them during the last 2-3 minutes of cooking to avoid tough, rubbery texture.
- → What can I substitute for kaffir lime leaves?
If unavailable, add extra lime juice and zest for citrus notes. Some cooks use fresh lime leaves or bay leaves with lime zest, though the flavor profile will differ slightly.
- → How long does this soup keep?
Store in an airtight container for up to 3 days. Reheat gently over medium-low heat, adding a splash of broth if needed. The shrimp texture is best when consumed within 24 hours.
- → Can I freeze this soup?
The broth freezes well for up to 2 months, but shrimp become rubbery when frozen and reheated. Consider freezing the broth base separately and adding fresh shrimp when reheating.