Thai Coconut Shrimp Soup

Embark on a culinary journey to Thailand with this Creamy Thai Coconut Shrimp Soup. This dish is a masterclass in balance, bringing together the velvety richness of coconut milk with the vibrant, zesty punch of lemongrass and ginger. It's an aromatic and comforting bowl that captures the essence of Southeast Asian flavors in every spoonful.

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The secret to this soup's depth is the initial sauté of aromatics. By gently warming the lemongrass, garlic, and ginger, you create a fragrant foundation that infuses the entire broth with a sophisticated complexity that rivals any restaurant version.

Ingredients

• Seafood: 350 g (12 oz) large raw shrimp, peeled and deveined
• Aromatics & Vegetables: 2 stalks lemongrass (trimmed and smashed), 4 kaffir lime leaves (optional), 3 cloves garlic (minced), 1 small onion (thinly sliced), 100 g (3.5 oz) mushrooms (sliced), 1 small red chili (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 ensure the most flavor extraction, use the back of a knife to smash the lemongrass stalks before adding them to the pot. Be careful not to overcook the shrimp; they are done as soon as they turn opaque and pink. Keeping the heat at a gentle simmer prevents the coconut milk from separating.

Varianten und Anpassungen

For a vegetarian alternative, replace the shrimp with cubes of extra-firm tofu and use soy sauce or tamari instead of fish sauce. You can also customize the vegetable content by adding baby corn, sliced bell peppers, or bamboo shoots for additional texture and color.

Serviervorschläge

This soup is a satisfying light meal on its own, but it pairs beautifully with a side of steamed jasmine rice to soak up the creamy broth. Always serve with extra lime wedges on the side to allow everyone to adjust the acidity to their liking.

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With 22g of protein and only 270 calories per serving, this Thai Coconut Shrimp Soup is as nutritious as it is delicious. It’s a wonderful way to enjoy a wholesome, flavor-packed meal that feels truly indulgent.

Recipe Questions

→ Can I use frozen shrimp for this soup?

Yes, frozen shrimp works perfectly well. Thaw them completely and pat dry before adding to the soup. Cook until they turn pink and opaque, about 2-3 minutes.

→ What can I substitute for galangal?

Fresh ginger is an excellent substitute for galangal. While the flavor is slightly different, it still provides the aromatic, spicy note that complements the coconut broth beautifully.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the shrimp from becoming rubbery. The coconut milk may separate but will recombine when stirred.

→ Can I make this soup spicier?

Absolutely! Add more red curry paste, fresh chilies, or a dash of chili oil. Start with small amounts and taste as you go to achieve your preferred heat level.

→ Is kaffir lime leaf essential?

While kaffir lime leaves add authentic citrus aroma, the soup is still delicious without them. You can substitute with extra lime zest or simply omit them if unavailable.

→ What type of mushrooms work best?

Button mushrooms, cremini, or oyster mushrooms all work wonderfully. Slice them thinly so they cook quickly and absorb the flavorful broth.