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–+ servings
spicy coconut shrimp soup

Thai Shrimp Soup

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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Soup
Cuisine Thai
Servings 4 servings

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

To enhance the flavor of this soup, you can adjust the spice level by adding more or less red curry paste. Consider using fresh shrimp for the best taste, and allow the soup to rest for a few minutes before serving to let the flavors meld together. Experiment with additional vegetables like baby corn or snap peas for added texture and color.
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