Pin Experience the vibrant and comforting flavors of Southeast Asia with this Creamy Thai Coconut Shrimp Soup. This dish is a masterclass in balance, skillfully blending the richness of coconut milk with the spicy kick of red curry paste and the bright acidity of fresh lime. Perfect for a quick weeknight dinner, this recipe delivers a restaurant-quality experience that is naturally dairy-free and gluten-free, providing 22 g of protein and only 270 calories per serving.
Pin The foundation of this soup lies in its aromatics. Sautéing the lemongrass, ginger, and garlic releases essential oils that infuse the broth with deep, earthy complexity. Whether you are a fan of Thai cuisine or just looking for a new way to enjoy seafood, this aromatic broth will keep you coming back for more.
Ingredients
- Seafood: 350 g (12 oz) large raw shrimp, peeled and deveined
- Aromatics & Vegetables: 2 stalks lemongrass (trimmed and smashed), 4 kaffir lime leaves (torn, optional), 3 cloves garlic (minced), 1 small onion (thinly sliced), 100 g (3.5 oz) mushrooms (sliced), 1 small red chili (sliced, optional), 1 thumb-sized piece fresh ginger or galangal (sliced)
- Broth: 400 ml (14 oz) coconut milk, 500 ml (2 cups) chicken or vegetable broth, 2 tbsp Thai red curry paste
- Seasonings: 2 tbsp fish sauce, 1 tbsp lime juice (plus more to taste), 1 tsp sugar
- Garnish: Fresh cilantro leaves, lime wedges, sliced green onions
Instructions
- Step 1
- In a large pot over medium heat, add a splash of oil and sauté the onion, garlic, lemongrass, ginger or galangal, and chili for 2-3 minutes until fragrant.
- Step 2
- Stir in the red curry paste and cook for 1 minute to release its aroma.
- Step 3
- Pour in the coconut milk and chicken broth. Add kaffir lime leaves if using. Bring to a gentle simmer.
- Step 4
- Add the mushrooms and simmer for 5 minutes until just tender.
- Step 5
- Add the shrimp and cook for 2-3 minutes, until pink and cooked through.
- Step 6
- Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning, adding more lime juice, fish sauce, or sugar as desired.
- Step 7
- Remove lemongrass, ginger/galangal, and lime leaves.
- Step 8
- Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.
Zusatztipps für die Zubereitung
For extra texture and nutrition, feel free to toss in baby corn, sliced bell peppers, or bamboo shoots during the simmering stage. To ensure the best results, always smash the lemongrass stalks thoroughly to release their citrusy essence into the broth.
Varianten und Anpassungen
To make a vegetarian version of this soup, simply substitute the shrimp with cubes of firm tofu and use soy sauce or a vegan fish sauce alternative. You can also vary the spice level by increasing or decreasing the amount of red curry paste and sliced chili.
Serviervorschläge
This soup is hearty enough to be enjoyed on its own as a light meal. For a more substantial dinner, serve it alongside a bowl of steamed jasmine rice, which is perfect for soaking up the creamy, flavorful coconut broth.
Pin Whether you're looking for a cozy meal on a chilly evening or a bright, zesty dish to impress guests, this Thai Coconut Shrimp Soup is a versatile addition to your culinary repertoire. Enjoy the harmony of spices and the succulent texture of perfectly cooked seafood in every spoonful.
Recipe Questions
- → Can I make this soup vegetarian?
Yes, substitute shrimp with firm tofu cubes and replace fish sauce with soy sauce or a vegetarian fish sauce alternative. The result remains creamy and aromatic.
- → How spicy is this soup?
The heat level depends on your red curry paste choice and the optional fresh chili. Start with less curry paste and adjust to your preference, keeping in mind that coconut milk naturally mellows the spice.
- → Can I use frozen shrimp?
Absolutely. Thaw frozen shrimp completely before adding to the soup. Pat them dry to prevent excess water from diluting the broth, then cook just until they turn pink and opaque.
- → What can I serve with this soup?
Jasmine rice is the classic accompaniment, soaking up the flavorful broth. You can also serve with crusty bread, rice noodles, or enjoy it on its own as a satisfying light meal.
- → How long does this soup keep?
Store cooled soup in an airtight container for up to 3 days. Reheat gently over low heat to prevent the coconut milk from separating. Add fresh garnishes when serving for best texture and flavor.
- → Can I freeze this soup?
Freezing is possible but may cause slight separation of the coconut milk upon thawing. Stir well while reheating to restore consistency. For best results, freeze without shrimp and add fresh shrimp when reheating.