Thai Coconut Shrimp Soup

Experience the authentic taste of Southeast Asia with this exquisite Thai Coconut Shrimp Soup. This dish perfectly captures the essence of Thai cuisine, blending the creamy, velvet texture of coconut milk with a vibrant, aromatic broth infused with lemongrass and red curry. It is a harmonious balance of tangy, spicy, and savory notes that come together in a single, steaming bowl, making it a sophisticated yet approachable recipe for any home cook.

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Whether you are seeking a comforting meal on a chilly evening or an impressive starter for a dinner party, this soup delivers. The depth of flavor achieved through the combination of fresh aromatics like galangal and kaffir lime leaves ensures that every bite is an adventure for the senses.

Ingredients

• 350 g (12 oz) large raw shrimp, peeled and deveined
• 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
• 400 ml (14 oz) coconut milk
• 500 ml (2 cups) chicken or vegetable broth
• 2 tbsp Thai red curry paste
• 2 tbsp fish sauce
• 1 tbsp lime juice (plus more to taste)
• 1 tsp sugar
• Fresh cilantro leaves, lime wedges, and sliced green onions for garnish

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 extract the most flavor from your lemongrass, ensure it is properly smashed before adding it to the pot. When simmering, keep the heat at a gentle level to prevent the coconut milk from separating. Always taste the broth before serving to ensure the balance of fish sauce (salt), lime (acid), and sugar (sweetness) is exactly to your liking.

Varianten und Anpassungen

For a vegetarian version, substitute the shrimp with firm tofu and use soy sauce or a vegan fish sauce alternative. You can further customize the soup by adding baby corn, sliced bell pepper, or bamboo shoots for extra texture and color.

Serviervorschläge

This soup is wonderful on its own as a light and refreshing meal. For a heartier option, serve it alongside a bowl of steamed jasmine rice, which perfectly complements the creamy, spicy broth. Garnish generously with fresh cilantro and extra lime wedges for a final pop of brightness.

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Each serving of this nutritious Thai Coconut Shrimp Soup contains approximately 270 calories, 14 g of fat, 11 g of carbohydrates, and 22 g of protein. Enjoy this healthy, flavorful meal that brings a taste of Thailand straight to your dinner table!

Questions & Answers

→ Can I use frozen shrimp for this soup?

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

→ What can I substitute for lemongrass?

If lemongrass is unavailable, use lemon zest and a squeeze of lemon juice. While the flavor differs slightly, it still provides citrusy brightness to the broth.

→ How do I make this soup spicier?

Increase the red curry paste amount, add more fresh chilies, or stir in chili oil or sriracha at the end. Adjust gradually and taste as you go.

→ Can I prepare this soup in advance?

Yes, prepare the broth ahead and refrigerate. Add shrimp just before serving to prevent overcooking. The soup keeps well for 2-3 days refrigerated.

→ What type of coconut milk should I use?

Full-fat canned coconut milk provides the best creamy texture and rich flavor. Shake the can well before opening to combine the cream and liquid.

→ Is galangal necessary or can I use only ginger?

Fresh ginger is an acceptable substitute, though galangal has a unique citrusy, pine-like flavor. Either works well for adding aromatic depth to the broth.