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Thai Shrimp Soup

Thai Shrimp Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp coconut oil or neutral oil
  • 2 stalks lemongrass
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 cups chicken or vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 cup sliced mushrooms
  • 1 kaffir lime leaf (optional)
  • Juice of 1 lime
  • Fresh cilantro and Thai basil, for garnish

Method
 

  1. Heat oil in a large pot over medium heat. Add lemongrass, garlic, and ginger, and cook 2 minutes until fragrant.
  2. Stir in curry paste and cook 30 seconds. Add broth, thick coconut cream, fish sauce, sugar, mushrooms, and lime leaf. Simmer 10 minutes.
  3. Add shrimp and remaining coconut water, cook 2 to 3 minutes until pink and opaque.
  4. Remove lemongrass and lime leaf, stir in lime juice. Ladle into bowls and garnish with cilantro and Thai basil.

Notes

You can make the broth ahead and chill it, then poach the shrimp right before serving. The soup is best fresh but keeps for up to 2 days in the fridge.