When it comes to cozy meals that are bursting with vibrant flavors, few dishes can compete with the rich and aromatic Thai Coconut Shrimp Soup. This dish seamlessly blends the creaminess of coconut milk with the delicate sweetness of shrimp, all enhanced by a medley of classic Thai ingredients. Whether you’re seeking a quick weeknight dinner or something special for a gathering, this soup promises warmth and satisfaction in every spoonful.

Why You’ll Love This Recipe

Thai Coconut Shrimp Soup is a celebration of flavors and textures. The combination of tangy lime juice, zesty red curry paste, and earthy mushrooms creates a complex yet harmonious taste profile. With each bite, you’ll enjoy the interplay of spicy, savory, and slightly sweet notes, balanced perfectly by the creamy coconut milk. Not only is this soup rich in taste, but it also delivers a nutritious meal packed with protein, vitamins, and minerals.

Ingredients You’ll Need

Shrimp (1 pound): Peeled and deveined, these tender morsels provide the perfect protein base.
Coconut milk (2 cups): Adds a silky texture and subtle sweetness.
Chicken broth (4 cups): Forms the base for a hearty and satisfying soup.
Red curry paste (1 tablespoon): Provides a touch of heat and depth of flavor.
Fish sauce (1 tablespoon): Infuses the soup with an umami-rich taste.
Sugar (1 teaspoon): Balances the savory and spicy elements.
Ginger (1 tablespoon, grated) and garlic (3 cloves, minced): Aromatic staples that elevate the soup’s complexity.
Lime juice (2 tablespoons): A burst of citrus that enhances all the flavors.
Mushrooms (1 cup, sliced): Adds an earthy texture.
Red bell pepper (1, sliced): For color and sweetness.
Bean sprouts (1 cup): Introduces crunch and freshness.
Green onions (3, sliced): A mild onion flavor that complements the soup.
Fresh cilantro (2 tablespoons, chopped): For a bright, herbaceous finish.
Salt and pepper to taste: To perfect the flavor balance.

Step-by-Step Instructions

Simmer the Base: In a large pot, combine the chicken broth and coconut milk. Bring the mixture to a gentle simmer over medium heat.
Add Aromatics and Seasoning: Stir in the red curry paste, fish sauce, sugar, ginger, and garlic. Mix well to infuse the broth with these bold flavors.
Cook the Vegetables: Add the mushrooms and red bell pepper to the pot. Let them cook until tender, about 5 minutes.
Add the Shrimp: Gently add the shrimp to the simmering soup. Cook for 3-4 minutes or until the shrimp turn pink and opaque.
Finishing Touches: Stir in the lime juice and bean sprouts, cooking for an additional minute. Season with salt and pepper as needed.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh green onions and chopped cilantro.

Tips for the Perfect Bowl

Adjust the Spice: For more heat, add extra red curry paste or a dash of chili flakes.
Swap Proteins: Try this recipe with chicken or tofu if you’re looking for variety.
Make it a Meal: Serve with steamed jasmine rice or rice noodles to make the dish more filling.

Final Thoughts

This Thai Coconut Shrimp Soup is more than just a meal; it’s an experience that brings comfort and a hint of the exotic to your dining table. The balance of spice, citrus, and the rich, creamy base is sure to make this recipe a household favorite. So, why not treat yourself to a bowl of warmth and flavor that’s as enjoyable to make as it is to eat?

Thai Coconut Shrimp Soup

Author: Alice

Print Recipe

Description

Indulge in the comforting and exotic flavors of this Thai Coconut Shrimp Soup. Perfect for days when you need a warm, delicious bowl of goodness, this recipe brings together aromatic spices and a creamy coconut base with tender shrimp to create a truly satisfying meal.

Ingredients

– 1 pound shrimp, peeled and deveined
– 2 cups coconut milk
– 4 cups chicken broth
– 1 tablespoon red curry paste
– 1 tablespoon fish sauce
– 1 teaspoon sugar
– 1 tablespoon ginger, grated
– 3 cloves garlic, minced
– 2 tablespoons lime juice
– 1 cup mushrooms, sliced
– 1 red bell pepper, sliced
– 1 cup bean sprouts
– 3 green onions, sliced
– 2 tablespoons fresh cilantro, chopped
– Salt and pepper to taste

Instructions

1. In a large pot, bring the chicken broth and coconut milk to a simmer over medium heat.
2. Stir in the red curry paste, fish sauce, sugar, ginger, and garlic, mixing well to combine the flavors.
3. Add the mushrooms and red bell pepper, cooking until the vegetables are tender, about 5 minutes.
4. Add the shrimp to the pot, cooking until they turn pink and opaque, about 3-4 minutes.
5. Stir in the lime juice and bean sprouts, cooking for an additional minute.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with green onions and fresh cilantro.

0 Shares