Imagine a steaming bowl of Thai Shrimp Soup, where the aroma of coconut milk and lemongrass fills the air, inviting warmth and comfort.
This delightful soup is a breeze to make, offering a cozy escape with its rich flavors and vibrant colors.
As the shrimp turn pink and the curry paste melds with the broth, a symphony of tastes unfolds.
Let’s bring this aromatic dish to life and savor every spoonful.
Kitchen Tools Required
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Measuring cup
- 1 Wooden spoon
Ingredients
- 1 pound shrimp, peeled and deveined
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon red curry paste
- 1 teaspoon sugar
- 3 cloves garlic, minced
- 1 piece (1 inch) ginger, sliced
- 2 stalks lemongrass, cut into 2-inch pieces
- 2 fresh kaffir lime leaves
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 1/2 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Thai Shrimp Soup, follow this timeline:
Preparation Time (5 minutes):
- Reading & Gathering Ingredients (5 minutes):
- Spend the first 5 minutes reading through the recipe to familiarize yourself with the steps and gathering all the necessary ingredients and kitchen tools (large pot, cutting board, knife, measuring cup, and wooden spoon).
Cooking Time (20 minutes):
- Simmering Broth (0-10 minutes):
- Minute 0-1: Begin heating the chicken broth in a large pot over medium heat.
- Minute 1-10: As the broth is coming to a simmer, prepare the garlic, ginger, lemongrass, and kaffir lime leaves. Add them to the pot and let them simmer for the remainder of the 10 minutes.
- Adding Ingredients (10-15 minutes):
- Minute 10-12: Stir in coconut milk, fish sauce, lime juice, red curry paste, and sugar into the pot.
- Minute 12-15: Add the mushrooms and red bell pepper. Cook until they become tender.
- Cooking Shrimp (15-20 minutes):
- Minute 15-18: Add the shrimp to the pot and cook until they turn pink, which should take about 3-4 minutes.
- Minute 18-20: Remove the pot from heat and discard the lemongrass and lime leaves.
Final Touches (5 minutes):
- Garnishing & Serving (20-25 minutes):
- Minute 20-22: Chop the green onions and cilantro.
- Minute 22-25: Garnish the soup with green onions and cilantro before serving. Allow the soup to rest for a minute or two to let the flavors meld together.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
In a large pot, bring chicken broth to a simmer over medium heat.
Add garlic, ginger, lemongrass, and kaffir lime leaves to the pot and simmer for 10 minutes.
Stir in coconut milk, fish sauce, lime juice, red curry paste, and sugar.
Add mushrooms and red bell pepper, cooking until tender.
Add shrimp to the pot and cook until they turn pink, about 3-4 minutes.
Remove pot from heat and discard lemongrass and lime leaves.
Garnish with green onions and cilantro before serving.
Serving Tips
- Steamed Jasmine Rice: A classic accompaniment that complements the soup’s flavors and adds a hearty element to the meal.
- Crusty Bread: Perfect for soaking up the rich and aromatic broth of the soup.
- Fresh Lime Wedges: Offer extra lime wedges on the side for guests who enjoy a more tangy flavor.
- Chili Oil: Serve on the side for those who prefer an extra kick of heat.
- Thai Basil Leaves: Garnish with fresh Thai basil leaves for an added layer of fragrance and flavor.
Storage
To store Thai Shrimp Soup, cool it completely before transferring to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months for maximum freshness.
Freezing
To freeze Thai Shrimp Soup, allow it to cool completely.
Transfer to airtight containers, leaving space for expansion.
Label with the date and freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheating
To reheat Thai Shrimp Soup, gently warm it on the stovetop over low heat until hot, stirring occasionally.
Avoid boiling to prevent overcooking the shrimp.
Add fresh herbs before serving.
Final Thoughts
Thai Shrimp Soup is a delightful and aromatic dish that brings the flavors of Thailand right to your table.
The combination of shrimp, coconut milk, and red curry paste creates a rich and creamy base that’s both savory and slightly spicy.
The addition of lemongrass, ginger, and kaffir lime leaves adds a revitalizing citrusy aroma that complements the soup beautifully.
Mushrooms and red bell pepper provide a tender crunch, while fresh cilantro and green onions add a burst of color and freshness.
Adjust the spice level to your liking by varying the amount of red curry paste.
For the best results, use fresh shrimp and allow the soup to rest for a few minutes before serving.
This will allow the flavors to meld together, enhancing the overall taste.
Feel free to experiment with additional vegetables like baby corn or snap peas for added texture and color.
This Thai Shrimp Soup is a perfect choice for a comforting and flavorful meal.
Enjoy it with friends and family, and savor the taste of Thailand in every spoonful.
Frequently Asked Questions
Can I Substitute the Shrimp With Another Protein?
You can substitute shrimp with chicken or tofu for a similar texture. Make certain the protein is cut into bite-sized pieces for even cooking. Adjust cooking times accordingly; chicken will take longer, while tofu requires shorter cooking.
What Can I Use Instead of Fish Sauce for a Vegetarian Version?
For a vegetarian substitute for fish sauce, use soy sauce or tamari for a similar umami profile. Add a touch of lime juice to mimic the saltiness and tang. Adjust proportions to maintain the dish’s balance.
How Can I Make This Soup Less Spicy?
To reduce spiciness, decrease red curry paste quantity or substitute with mild curry paste. Incorporate additional coconut milk for a creamier texture. Balance flavor profile by increasing lime juice and sugar ratios. Adjust according to taste preference.
Is There a Recommended Wine Pairing for This Dish?
Pair a chilled Riesling or Gewürztraminer with this dish for ideal flavor balance. Their sweetness and acidity complement the soup’s spice and richness. Serve in a polished glassware set to enhance the dining experience.
Can This Soup Be Made in an Instant Pot?
Yes, you can make this soup in an Instant Pot. Use the sauté function for steps 1-4, then switch to pressure cook for the shrimp, using low pressure for 1 minute. Quick release, garnish, and serve.
Thai Shrimp Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 1 pound shrimp peeled and deveined
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon red curry paste
- 1 teaspoon sugar
- 3 cloves garlic minced
- 1 piece ginger 1 inch, sliced
- 2 stalks lemongrass cut into 2-inch pieces
- 2 fresh kaffir lime leaves
- 1 cup mushrooms sliced
- 1 red bell pepper sliced
- 2 green onions chopped
- 1/2 cup fresh cilantro chopped
Instructions
- In a large pot, bring chicken broth to a simmer over medium heat.
- Add garlic, ginger, lemongrass, and kaffir lime leaves to the pot and simmer for 10 minutes.
- Stir in coconut milk, fish sauce, lime juice, red curry paste, and sugar.
- Add mushrooms and red bell pepper, cooking until tender.
- Add shrimp to the pot and cook until they turn pink, about 3-4 minutes.
- Remove pot from heat and discard lemongrass and lime leaves.
- Garnish with green onions and cilantro before serving.
Notes
