Picture a steaming bowl of shrimp soup, where the aromatic blend of coconut milk, ginger, and lime tantalizes your senses.
There’s something undeniably comforting about this Asian-inspired dish, perfect for a cozy night in.
It’s simple to prepare yet incredibly indulgent, making it a beloved favorite.
As the shrimp turn pink and the flavors meld beautifully, you’ll find magic in every spoonful.
Let’s bring this delightful soup to life!
Kitchen Tools Required
- 1 large pot
- 1 medium saucepan
- 1 ladle
- 1 cutting board
- 1 knife
Ingredients
- 1 pound shrimp, peeled and deveined
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time for preparing and cooking Shrimp Soup, follow this timeline:
Timeline for Shrimp Soup Preparation and Cooking
Initial Setup (5 minutes)
– Read through the entire recipe: 5 minutes
Prep Work (15 minutes)
- Minute 0-5:
- Gather all ingredients and equipment.
- Chop the onion, mince the garlic, and grate the ginger.
- Minute 5-10:
- Peel and devein the shrimp if not done already.
- Minute 10-15:
- Slice green onions and chop cilantro for garnish.
Cooking (25 minutes)
- Minute 0-5:
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Minute 5-10:
- Stir in minced garlic and grated ginger; cook for 1 minute.
- Minute 10-15:
- Pour in chicken broth and bring to a simmer.
- Minute 15-20:
- Stir in coconut milk, fish sauce, lime juice, and sugar.
- Minute 20-25:
- Add shrimp to the pot and cook until they turn pink.
- Season with salt and pepper to taste.
Resting and Serving (10 minutes)
- Minute 25-30:
- Remove the soup from heat and let it rest for 5 minutes.
- Minute 30-35:
- Ladle soup into bowls and garnish with green onions and cilantro.
- Serve immediately.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat vegetable oil in a large pot over medium heat.
Add chopped onion and sauté until translucent.
Stir in minced garlic and grated ginger; cook for 1 minute.
Pour in chicken broth and bring to a simmer.
Stir in coconut milk, fish sauce, lime juice, and sugar.
Add shrimp to the pot and cook until they turn pink.
Season with salt and pepper to taste.
Remove from heat and let the soup rest for 5 minutes.
Ladle soup into bowls and garnish with green onions and cilantro.
Serving Tips
- Steamed Jasmine Rice: Serve alongside the soup for a hearty and filling meal.
- Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
- Fresh Lime Wedges: Offer on the side for those who enjoy an extra citrusy kick.
- Chili Garlic Sauce: Provide for those who like to add more heat to their soup.
- Mixed Green Salad: A light and invigorating accompaniment to balance the rich flavors of the soup.
Storage
To store shrimp soup, cool it completely before transferring it to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat gently before serving.
Freezing
To freeze shrimp soup, cool it completely.
Then store in airtight containers, leaving space for expansion.
Label with date.
Thaw in the refrigerator overnight before reheating gently on the stove.
Reheating
To reheat shrimp soup, gently warm it on the stove over low heat.
Stir occasionally. Avoid boiling to prevent overcooking the shrimp.
Microwave in short intervals. Stir in between.
Final Thoughts
Shrimp soup is a delightful Asian-inspired dish that combines rich flavors and aromatic spices.
With a perfect balance of savory, tangy, and creamy elements, this soup is both comforting and satisfying.
The key to the perfect shrimp soup is in the ingredients and the cooking process.
Fresh shrimp, coconut milk, and chicken broth create a flavorful base, while onions, garlic, and ginger add depth.
Fish sauce and lime juice offer an umami kick and a hint of acidity.
This shrimp soup isn’t only delicious but also quick and easy to prepare, making it a perfect meal for weeknight dinners.
Enjoy the warm, comforting flavors in every spoonful, and consider adding sliced chili peppers for a spicier touch.
Remember to avoid overcooking the shrimp to keep them tender and juicy.
Frequently Asked Questions
Can I Substitute the Shrimp With Another Protein?
Yes, you can substitute shrimp with chicken or tofu. Make certain you adjust cooking times; chicken requires longer to cook through, while tofu should be added towards the end to avoid disintegration. Both options complement the soup’s flavors well.
What Are Some Side Dish Recommendations for Shrimp Soup?
Pair your dish with jasmine rice for a fragrant contrast, or serve a crisp cucumber salad for invigorating crunch. Complement the flavors with steamed dumplings or spring rolls, adding a delightful textural balance to your culinary experience.
Is It Possible to Make This Soup Vegan-Friendly?
You can make this soup vegan-friendly by substituting shrimp with tofu or mushrooms. Replace chicken broth with vegetable broth and fish sauce with soy sauce. These swaps maintain flavor while adhering to a plant-based diet.
How Can I Enhance the Soup’s Flavor Without Fish Sauce?
Replace fish sauce with a combination of soy sauce and a splash of rice vinegar. You can also incorporate miso paste for umami depth. Adjust seasoning to taste, ensuring the balance of flavors remains harmonious.
Can I Use Frozen Shrimp Instead of Fresh?
You can use frozen shrimp instead of fresh. Just make certain they’re properly thawed before cooking. Thaw shrimp in cold water, then pat dry to remove excess moisture. This prevents excess water from diluting the soup’s flavor.
Shrimp Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Ladle
- 1 Cutting board
- 1 Knife
Ingredients
- 1 pound shrimp peeled and deveined
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 green onions sliced
- 1/4 cup cilantro chopped
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger; cook for 1 minute.
- Pour in chicken broth and bring to a simmer.
- Stir in coconut milk, fish sauce, lime juice, and sugar.
- Add shrimp to the pot and cook until they turn pink.
- Season with salt and pepper to taste.
- Remove from heat and let the soup rest for 5 minutes.
- Ladle soup into bowls and garnish with green onions and cilantro.
Notes
