Thai Coconut Shrimp Soup

This Thai Coconut Shrimp Soup is a delightful fusion of flavors that transports you straight to a bustling market in Thailand with every spoonful. Creamy, spicy, and bright, it’s the perfect dish to satisfy your cravings for a warm and comforting meal. The richness of coconut milk complements the fresh lime juice and shrimp, creating a balance that you won’t be able to resist. Plus, it’s an easy one-pot meal that comes together in just about 30 minutes, making it an ideal choice for busy weeknights or a cozy weekend dinner.

Why You’ll Keep Making It

This soup is more than just a meal; it’s an experience. The combination of red curry paste and ginger provides a warmth that fills your kitchen with enticing aromas. The shrimp adds a touch of elegance, while the vegetables contribute both color and nutrition. Whether you’re hosting a dinner party or enjoying a quiet night in, this Thai Coconut Shrimp Soup is sure to impress. And don’t forget the freshness of cilantro and the zest of lime that elevate the soup to another level.

Ingredient List

• 1 teaspoon sesame oil
• 3 tablespoons fresh lime juice
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons sriracha (or sriracha style hot sauce)
• 1 pound medium shrimp, peeled and tails removed
• 2 tablespoons red curry paste
• 2 large strips of lime zest
• 1 tablespoon fresh grated ginger or fresh ginger juice
• 5 cups chicken or vegetable stock
• 3/4 cup rice (I used long-grained jasmine)
• 2 cups Pacific Brand Unsweetened Coconut Milk
• 1 cup frozen red bell pepper strips
• 1 cup frozen peas
• 1 carrot, peeled and cut into thin strips
• 2 jalapeño peppers, seeds removed and cut into thin slices
• 1/4 cup fresh cilantro, chopped

Before You Start: Equipment

• Large pot or Dutch oven – for cooking the soup.
• Measuring cups and spoons – for accurate ingredient measurements.
• Vegetable peeler – to create lime zest.
• Knife and cutting board – for chopping vegetables.
• Wooden spoon – for stirring the ingredients.

Mastering Thai Coconut Shrimp Soup: How-To

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the ginger and sauté for about 1 minute until fragrant. This step is crucial as it forms the aromatic base of the soup.

Step 2: Add the Curry Paste

Stir in the red curry paste and lime zest strips. Cook for another 2 minutes, stirring frequently. This will allow the flavors to meld beautifully, giving your soup a robust taste.

Step 3: Pour in the Stock

Add the chicken or vegetable stock to the pot, scraping the bottom to release any stuck bits. Bring the mixture to a gentle boil.

Step 4: Add the Rice

Once boiling, stir in the rice. Reduce the heat to a simmer and cover the pot. Let it cook for about 15 minutes or until the rice is tender.

Step 5: Incorporate the Shrimp and Vegetables

Add the medium shrimp, frozen red bell pepper strips, frozen peas, carrot strips, and jalapeño slices to the pot. Stir gently and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

Step 6: Final Touches

Remove the pot from heat and stir in the fresh lime juice and low-sodium soy sauce. Taste and adjust seasoning if necessary. Discard the lime zest strips before serving.

Step 7: Serve with Garnish

Ladle the soup into bowls and top with freshly chopped cilantro. This adds a refreshing contrast to the rich flavors of the soup.

Season-by-Season Upgrades

• Spring: Add fresh asparagus or snap peas for a seasonal twist.
• Summer: Incorporate fresh corn or diced tomatoes for sweetness.
• Fall: Use pumpkin puree for a creamy, autumnal flavor.
• Winter: Include hearty greens like kale or spinach to boost nutrition.

Testing Timeline

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Store & Reheat

This Thai Coconut Shrimp Soup stores well in the refrigerator for up to 3 days. Allow it to cool completely before transferring it to an airtight container. Reheat gently on the stove over low heat, adding a splash of water or additional coconut milk to loosen it up if it has thickened.

Thai Coconut Shrimp Soup FAQs

Can I use frozen shrimp instead of fresh?

Absolutely! Frozen shrimp works just as well. Just make sure to thaw them completely before adding them to the soup for even cooking.

Is there a vegetarian version of this soup?

Yes! You can replace the shrimp with tofu or additional vegetables and use vegetable stock to maintain the flavors of the soup.

How spicy is this soup?

The spice level can be adjusted based on your preference. You can reduce or omit the jalapeños and sriracha if you prefer a milder taste.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. Just store it in the fridge and reheat when ready to serve. However, for best results, add the shrimp right before serving to maintain their texture.

One Pan, More Ideas

• Garlic Butter Shrimp With Quinoa – A quick and delicious option for shrimp lovers.
• Spicy Garlic Chili Shrimp Pasta – Perfect for those who enjoy a bit of kick in their pasta dishes.

The Takeaway

When it comes to quick, comforting meals, this Thai Coconut Shrimp Soup is a standout. With its vibrant flavors and simple preparation, it’s a dish that’s bound to become a favorite in your household. The combination of shrimp, coconut milk, and fresh vegetables creates a one-pot wonder that’s both satisfying and nourishing. Whether you’re serving it as an appetizer or a main course, each bowl offers a taste of Thailand that’s hard to resist. Dive in and enjoy the symphony of flavors that this soup has to offer!