Name: Thai Coconut Shrimp Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tablespoon vegetable oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 stalk lemongrass, smashed; 1-inch piece of ginger, minced; 2 Thai bird’s eye chilies, sliced; 1 can (14 oz) coconut milk; 4 cups chicken or vegetable broth; 1 tablespoon fish sauce; 1 tablespoon soy sauce; Juice of 2 limes; 1 cup mushrooms, sliced; 1 red bell pepper, sliced; Fresh basil, for garnish; Lime wedges, for serving; Salt and black pepper, to taste

This Thai Coconut Shrimp Soup is a delightful fusion of flavors, combining creamy coconut milk with the subtle heat of chilies, aromatic lemongrass, and the freshness of lime. Each spoonful brings a unique balance of spice, sweetness, and tang, transporting you to the heart of Thailand. This soup is not only delicious but also nourishing, with succulent shrimp and vibrant veggies in every bite, perfect for a cozy dinner or an exotic appetizer.

Ingredients:

1 lb large shrimp, peeled and deveined
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 stalk lemongrass, smashed
1-inch piece of ginger, minced
2 Thai bird’s eye chilies, sliced
1 can (14 oz) coconut milk
4 cups chicken or vegetable broth
1 tablespoon fish sauce
1 tablespoon soy sauce
Juice of 2 limes
1 cup mushrooms, sliced
1 red bell pepper, sliced
Fresh basil, for garnish
Lime wedges, for serving
Salt and black pepper, to taste

Preparation:

Step 1: Sauté the Aromatics
In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion, minced garlic, minced ginger, and smashed lemongrass. Sauté for approximately 3 minutes or until the ingredients are fragrant and the onion has softened, enhancing the soup’s flavor base with a rich aroma.

Step 2: Add Liquids and Simmer
Pour in the coconut milk, chicken or vegetable broth, fish sauce, soy sauce, and fresh lime juice. Stir the mixture well to combine. Bring it to a gentle simmer and let it cook for about 10 minutes. This simmering allows the flavors of the broth to develop and meld together, creating a rich and aromatic base.

Step 3: Cook the Vegetables
Add the sliced mushrooms and red bell pepper to the pot. Let the soup continue to simmer for around 5 minutes, allowing the vegetables to soften. The mushrooms bring an earthy depth, while the bell pepper adds a touch of sweetness and a pop of color.

Step 4: Cook the Shrimp
Gently add the shrimp to the pot, cooking just until they turn pink, which takes about 3 minutes. Avoid overcooking, as this can make the shrimp tough. The shrimp should be tender and juicy, soaking up the soup’s flavors.

Step 5: Serve
Taste the soup, adding salt and black pepper as desired. Ladle it into bowls, garnishing with fresh basil for an herbal hint. Serve with lime wedges on the side for an extra burst of citrus.

Variations:

Protein Alternatives: Substitute shrimp with cubed chicken, tofu, or a firm fish like cod for a variation in protein.
Spice Level: Adjust the chilies to your desired heat level. For a milder soup, reduce or omit the chilies, or add extra for more kick.
Vegetables: Feel free to add other vegetables like baby corn, spinach, or bamboo shoots to add more variety and texture.

Cooking Note:

The key to this soup’s depth of flavor lies in the aromatic base. Sautéing the aromatics, including lemongrass, garlic, and ginger, releases their essential oils, giving the broth a fragrant undertone. Additionally, be mindful not to boil the coconut milk too vigorously, as it can curdle. A gentle simmer is ideal for a creamy, smooth texture.

Serving Suggestions:

With Jasmine Rice: Serve the soup with steamed jasmine rice on the side to make a complete and satisfying meal.
Garnishes: Besides fresh basil, try garnishing with cilantro or green onions for added freshness.
Spring Rolls: Serve with crispy spring rolls for a complementary appetizer that pairs well with the soup’s light, creamy profile.

Tips:

Lemongrass Prep: Make sure to smash the lemongrass before adding it to release its flavor. Remove it from the soup before serving as it can be fibrous.
Freshness of Shrimp: Use fresh or frozen shrimp, ensuring they’re properly thawed before cooking to prevent a watery texture.
Customizing Coconut Milk: Use full-fat coconut milk for a richer soup or light coconut milk for a lighter version.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Nutritional Information:

Calories: Approx. 290 per serving
Protein: 18g per serving
Sodium: 820mg per serving

FAQs

Q: Can I make this soup vegetarian?
A: Absolutely! Substitute the shrimp with tofu or a medley of hearty mushrooms. Use vegetable broth and add a touch more soy sauce to deepen the flavor.

Q: How spicy is this soup?
A: The level of heat is moderate, but you can adjust the chilies to your taste. Bird’s eye chilies are quite spicy, so start with one if you’re sensitive to heat.

Q: How do I prevent the coconut milk from curdling?
A: Keep the soup at a gentle simmer rather than a rolling boil. High heat can cause coconut milk to separate, leading to a grainy texture.

Q: Can I freeze the leftovers?
A: This soup is best enjoyed fresh, but if you need to store leftovers, freeze without the shrimp. Add fresh shrimp upon reheating for optimal texture.

Conclusion

This Thai Coconut Shrimp Soup is a beautifully balanced dish, offering a taste of Thai cuisine that’s both aromatic and flavorful. The creamy coconut base is delicately infused with lemongrass, lime, and chilies, resulting in a soup that’s simultaneously refreshing and comforting. Perfect for weeknights or entertaining, this recipe is sure to delight with every spoonful. Enjoy a bowl of this savory, spicy, and slightly sweet delight, and bring a bit of Thai flavor into your kitchen!