Imagine a soup so magical it can instantly whisk you away to the vibrant streets of Thailand with just one spoonful! This Thai Coconut Shrimp Soup is not just a meal, it's a culinary adventure that combines creamy coconut milk, succulent shrimp, and a tantalizing blend of aromatic spices that will make your kitchen smell like a five-star Bangkok restaurant. Whether you're a seasoned home chef or a curious foodie looking to expand your recipe repertoire, this dish promises to deliver restaurant-quality flavor in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can coconut milk
- 2 cups chicken broth
- 1 tablespoon red curry paste
- 1 lime, juiced
- 1 cup mushrooms, sliced
- 2 green onions, chopped
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by peeling and deveining the shrimp, slicing mushrooms, chopping green onions, and having lime and cilantro ready.
- In a large pot, heat a small amount of oil over medium heat. Add red curry paste and stir for 1-2 minutes to release its aromatic flavors.
- Pour in coconut milk and chicken broth, whisking to combine the curry paste thoroughly and create a smooth base.
- Add sliced mushrooms to the soup and simmer for 5 minutes, allowing them to soften and absorb the flavors.
- Gently add the peeled shrimp to the simmering liquid and cook for 3-4 minutes until they turn pink and are just cooked through.
- Remove the pot from heat and squeeze fresh lime juice into the soup, stirring to incorporate.
- Taste and adjust seasoning with salt or additional curry paste if needed.
- Ladle the hot soup into serving bowls, garnish with chopped green onions and fresh cilantro leaves.
- Serve immediately with steamed rice or crusty bread on the side for a complete meal.
Tips
- Choose Fresh Shrimp: For the best flavor and texture, use fresh, high-quality shrimp and remove the shells and veins carefully.
- Toast Your Curry Paste: Briefly sautéing the red curry paste before adding liquids helps release its complex flavors and deepens the overall taste profile.
- Don't Overcook the Shrimp: Shrimp cook quickly and can become rubbery if left too long. Remove them from heat as soon as they turn pink.
- Customize Your Heat Level: Adjust the amount of red curry paste to make the soup mild or spicy according to your preference.
- Fresh Herbs Matter: Use fresh cilantro and green onions as garnish to add brightness and freshness to the final dish.
- Serve Immediately: This soup is best enjoyed hot, right after cooking, to preserve its vibrant flavors and perfect texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 180mg
