I like making this Thai coconut shrimp soup when I’m having dinner with friends, or when I plan to keep the leftovers for another day. The soup has a sweet and spicy flavour profile that blends nicely with the shrimp. You can serve the soup over a bed of jasmine rice, or by itself. Extra Sriracha sauce, and limes can be served on the side.
This Thai coconut shrimp soup also makes a great addition to your repertoire of soup recipes. I think it tastes best with shrimp, but you can substitute the shrimp for chicken, or leave it vegetarian. Similarly, you can replace each of the vegetables too. You could try bell pepper, broccoli or cauliflower. Use this recipe as a base to make any type of coconut curry soup your heart desires.
- 2 tablespoons, olive oil
- 16 large Shrimp
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 teaspoons red curry paste
- 2 (14.5 ounce) cans of low sodium chicken broth
- 1 teaspoon fish sauce
- ¾ cup coconut milk
- 1½ cups shiitake mushrooms
- 2 tablespoons green onion
- 2 teaspoons sriracha
- 2 tablespoons, fresh Lime
- 2 tablespoons fresh cilantro, chopped
- Add 1 tablespoon olive oil to a large pot. Sauté shrimp over medium heat until they are fully cooked (should take about 3 to 4 minutes). Take shrimp out of pot and set aside.
- Add 1 tbsp olive oil to the same large pot. Add in carrots and cook for 3 minutes. Add in garlic and ginger and cook for an additional minute. Stir in curry paste, broth and fish sauce. Bring to a boil and simmer for 10 minutes.
- Stir in coconut milk and mushrooms. Cook for 4 minutes until mushrooms are tender. Add in shrimp, green onion, lime and cilantro. Stir to combine and serve immediately. Garnish each plate with additional cilantro, and serve with extra sriracha on the side.
Source: Chef Savvy