Indulge in the delightful flavors of Thailand with our easy-to-make Thai Coconut Shrimp Soup! Trust me, it's an absolute culinary adventure that will transport your taste buds to the bustling streets of Bangkok. With aromatic herbs, creamy coconut milk, and succulent shrimp, this authentic dish is a perfect addition to your dining repertoire, whether you're a seasoned chef or a kitchen newbie.
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- Gather those ingredients, and immerse ourselves in the magic of Thailand
- Ingredients needed to make Thai Coconut Shrimp Soup
- How to make Thai Coconut Shrimp Soup
- Variations
- Equipment used in making Thai Coconut Shrimp Soup
- Storage for the Thai Coconut Shrimp Soup
- Top tips for making Thai Coconut Shrimp Soup
- Related
- Pairing
- A Flavorful Journey: Easy Thai Coconut Shrimp Soup Recipe
Ladies, our Thai Coconut Shrimp Soup recipe captures the heart and soul of Thai cuisine, infusing it with a harmonious blend of lemongrass, galangal, and Thai red curry paste. Picture a rich base of coconut milk, creating a velvety, luxurious texture that makes each bite a heavenly delight. And wait till you taste the tangy notes of Tom Yum Kung—it adds an irresistible zing that will keep you coming back for more!
Gather those ingredients, and immerse ourselves in the magic of Thailand
Now, here's the best part: with just a handful of fresh ingredients and minimal prep time, you can whip up this comforting Thai Coconut Shrimp Soup in no time! Whether you're seeking a quick weeknight dinner or a show-stopping appetizer for your next gathering, this dish has you covered. So, let's embark on this aromatic journey together, gather those ingredients, and immerse ourselves in the magic of Thailand. Trust me, your taste buds will thank you, and your kitchen will be filled with the irresistible scents of Southeast Asia. Get ready to be the culinary star and enjoy our Best Thai Coconut Shrimp Soup Recipe!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients needed to make Thai Coconut Shrimp Soup
- 2 T. coconut oil
- 1 lb. medium shrimp, peeled and deveined
- Sea salt and black pepper, to taste
- 3 large green onions, chopped
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 2-3 garlic cloves, minced
- 2 t. fresh ginger, grated
- 2-3 T. red curry paste
- 1 13.5-oz. can full-fat coconut milk
- 3 c. chicken or vegetable broth, preferably organic
- 3 c. baby spinach, roughly chopped
- 2 T. fresh lime juice
- ¼ c. fresh cilantro, chopped
To serve:
3 c. cooked rice
How to make Thai Coconut Shrimp Soup
- Heat the coconut oil in a large high-sided skillet over medium heat. Add the shrimp and season with salt and black pepper, to taste. Cook, stirring occasionally, until the shrimp turns pink and slightly opaque, approximately 2-3 minutes. Remove shrimp from skillet and transfer to a plate. Set aside.
- In the same skillet, add the green onions, carrots, and bell pepper. Season with salt and black pepper, to taste and stir to combine. Cook, stirring occasionally, until the veggies soften and develop a bit of color, approximately 4-5 minutes.
- Stir in the garlic and ginger and continue cooking just until fragrant, approximately 1-2 minutes.
- Add the curry paste, coconut milk, and broth and stir until thoroughly combined. Bring to a boil, and then reduce heat to medium-low. Simmer, stirring occasionally, for 6-8 minutes, or until heated through.
- Stir in the spinach and simmer until wilted, approximately 2 minutes. Return the shrimp to the skillet and add the fresh lime juice and cilantro. Season with additional salt and black pepper, to taste, and stir to combine. Serve immediately over steamed rice. Enjoy!
Variations
Here are ten delicious variations you can apply to the Thai Coconut Shrimp Soup recipe to add exciting twists and flavors:
- Thai Coconut Chicken Soup: Replace shrimp with diced chicken breast or thighs for a tasty Thai Coconut Chicken Soup. Adjust the cooking time accordingly to ensure the chicken is fully cooked.
- Vegetarian Thai Coconut Soup: Skip the shrimp and chicken altogether and load the soup with an assortment of colorful vegetables like bell peppers, mushrooms, zucchini, and baby corn. Tofu cubes can also be a great addition to added protein.
- Tom Kha Goong with Noodles: Transform the soup into a heartier meal by adding rice noodles or egg noodles. Cook the noodles separately and add them to individual servings to prevent them from becoming too soft.
- Lemongrass and Ginger Infusion: Boost the lemongrass and ginger flavors by simmering the broth with fresh slices of ginger root along with the lemongrass stalks. This infusion adds a refreshing kick to the soup.
- Thai Coconut Seafood Medley: Create a delightful seafood medley by adding a mix of shrimp, scallops, and mussels to the soup. The combination of seafood adds depth and variety to each spoonful.
- Thai Green Curry Twist: Infuse the soup with the aromatic flavors of Thai green curry paste for a spicier and herbaceous version of Tom Kha Goong. Adjust the amount of curry paste based on your spice preference.
- Coconut Pumpkin Shrimp Soup: Incorporate the sweetness of pumpkin by adding diced pumpkin or butternut squash to the soup. This variation adds a delightful autumn twist to the dish.
- Tom Yum Goong with Coconut: Blend the flavors of Tom Yum soup with Tom Kha Goong by adding elements like lime leaves, chili, and fish sauce. The combination of these two Thai soups creates a harmonious and aromatic fusion.
- Creamy Thai Coconut Corn Chowder: Add sweet corn kernels and diced potatoes to create a comforting Thai-inspired corn chowder. The creamy coconut base complements the sweetness of the corn beautifully.
- Thai Coconut Shrimp Curry: Thicken the soup to create a luscious Thai Coconut Shrimp Curry. Add a splash of fish sauce and palm sugar for a perfect balance of sweet, salty, and spicy flavors.
Feel free to experiment with these variations and adjust the ingredients to your taste preferences. These creative twists will make your Thai Coconut Shrimp Soup even more exciting and enjoyable!
Equipment used in making Thai Coconut Shrimp Soup
Storage for the Thai Coconut Shrimp Soup
The Thai Coconut Shrimp Soup can be stored in the fridge for about 3 to 4 days. To maximize its freshness and quality, it's essential to properly store the soup. Here are some tips:
- Allow the Soup to Cool: Before storing the soup in the fridge, let it cool down to room temperature. Avoid putting hot soup directly into the refrigerator, as it can raise the internal temperature and potentially spoil other items.
- Store in an Airtight Container: Transfer the cooled soup to an airtight container or a sealed storage bag. This prevents air from getting in and helps maintain the soup's flavor and texture.
- Use a Refrigerator-Safe Temperature: Set your refrigerator temperature to 40°F (4°C) or lower to keep the soup safe from bacteria growth and spoilage.
- Reheat Properly: When reheating the soup, ensure it reaches a safe internal temperature of 165°F (74°C) to kill any harmful bacteria that might have grown during storage.
Top tips for making Thai Coconut Shrimp Soup
Here are ten top tips to enhance your Thai Coconut Shrimp Soup recipe and make it even more delicious:
- Quality Ingredients: Use fresh and high-quality ingredients, especially shrimp. Look for sustainably sourced shrimp for the best taste and ethical choice.
- Homemade Broth: For a richer flavor, consider making your own shrimp or seafood broth using shrimp shells, onion, garlic, and aromatics. Simmer the ingredients to extract maximum flavor.
- Galangal vs. Ginger: While galangal is traditional in Thai cuisine, you can substitute it with fresh ginger if galangal is unavailable. Both impart a unique flavor to the soup.
- Thai Chili Heat: Adjust the spiciness to your preference by adding or reducing the number of Thai chilies. Remember to handle them with care and wash your hands thoroughly after touching them.
- Balance of Flavors: Achieve a perfect balance of sweet, sour, salty, and spicy flavors by tasting and adjusting the levels of coconut milk, lime juice, fish sauce, and chilies during cooking.
- Don't Overcook Shrimp: Shrimp cook quickly, so be cautious not to overcook them. Add the shrimp towards the end of cooking to ensure they stay tender and juicy.
- Fresh Herbs: Use fresh Thai basil leaves and cilantro for an authentic taste. Add them just before serving to preserve their vibrant flavors.
- Coconut Cream Garnish: Drizzle coconut cream on top of the soup before serving for an extra creamy and luxurious touch.
- Lime Leaves Substitute: If kaffir lime leaves are not available, use lime zest to add a citrusy note to the soup.
- Resting Time: Allow the flavors to meld by letting the soup rest for a few minutes after cooking before serving. This helps the ingredients blend together beautifully.
With these ten top tips, you'll create a mouthwatering Thai Coconut Shrimp Soup that's bursting with authentic Thai flavors. Enjoy your culinary masterpiece!
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A Flavorful Journey: Easy Thai Coconut Shrimp Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Indulge in the delightful flavors of Thailand with our easy-to-make Thai Coconut Shrimp Soup! Trust me, it's an absolute culinary adventure that will transport your taste buds to the bustling streets of Bangkok. With aromatic herbs, creamy coconut milk, and succulent shrimp, this authentic dish is a perfect addition to your dining repertoire, whether you're a seasoned chef or a kitchen newbie.
Ingredients
2 T. coconut oil
1 lb. medium shrimp, peeled and deveined
Sea salt and black pepper, to taste
3 large green onions, chopped
2 medium carrots, diced
1 red bell pepper, diced
2-3 garlic cloves, minced
2 t. fresh ginger, grated
2-3 T. red curry paste
1 13.5-oz. can full-fat coconut milk
3 c. chicken or vegetable broth, preferably organic
3 c. baby spinach, roughly chopped
2 T. fresh lime juice
¼ c. fresh cilantro, chopped
To serve:
3 c. cooked rice
Instructions
-
Heat the coconut oil in a large high-sided skillet over medium heat. Add the shrimp and season with salt and black pepper, to taste. Cook, stirring occasionally, until the shrimp turns pink and slightly opaque, approximately 2-3 minutes. Remove shrimp from skillet and transfer to a plate. Set aside.
-
In the same skillet, add the green onions, carrots, and bell pepper. Season with salt and black pepper, to taste and stir to combine. Cook, stirring occasionally, until the veggies soften and develop a bit of color, approximately 4-5 minutes.
-
Stir in the garlic and ginger and continue cooking just until fragrant, approximately 1-2 minutes.
-
Add the curry paste, coconut milk, and the broth and stir until thoroughly combined. Bring to a boil, and then reduce heat to medium-low. Simmer, stirring occasionally, for 6-8 minutes, or until heated through.
-
Stir in the spinach and simmer until wilted, approximately 2 minutes. Return the shrimp to the skillet and add the fresh lime juice and cilantro. Season with additional salt and black pepper, to taste, and stir to combine. Serve immediately over steamed rice. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
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