Save Thai Coconut Shrimp Soup is a fragrant and comforting masterpiece that brings the vibrant flavors of Southeast Asia to your table. This creamy, aromatic soup features succulent shrimp, rich coconut milk, and a bold red curry paste, achieving a harmonious balance of tangy, spicy, and savory notes in every spoonful.
Save Using fresh aromatics like lemongrass and ginger ensures a deep, authentic taste that rivals your favorite Thai restaurant. This dish is not only easy to prepare but also incredibly versatile, making it a perfect choice for a light weeknight dinner or a special meal.
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
Ensure you have a large pot, a sharp knife with a cutting board, and a sturdy ladle ready. To get the best flavor from the aromatics, make sure to trim and smash the lemongrass stalks before sautéing.
Varianten und Anpassungen
For a vegetarian version, substitute the shrimp with firm tofu and use soy sauce instead of fish sauce. You can also increase the vegetable content by adding baby corn, sliced bell pepper, or bamboo shoots for extra texture.
Serviervorschläge
This soup is wonderful when served with a side of steamed jasmine rice to soak up the creamy broth. Alternatively, it can be enjoyed on its own as a light and satisfying meal.
Save With its rich texture and complex flavor profile, this Thai Coconut Shrimp Soup is sure to become a household favorite. It is the perfect blend of simple preparation and sophisticated taste.
Recipe Guide
- → 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 flavors remain delicious and satisfying.
- → How spicy is this soup?
The heat level depends on the curry paste and fresh chili used. Start with less curry paste and omit the fresh chili for a milder version. Adjust to your preference after tasting.
- → Can I freeze this soup?
Freeze the broth base without shrimp for up to 3 months. Add fresh shrimp when reheating for best texture. The coconut milk may separate slightly but will blend back when heated.
- → What can I serve with this soup?
Jasmine rice is the classic accompaniment. Crusty bread, naan, or rice noodles also work well. A light cucumber salad makes a refreshing side dish to balance the richness.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently over medium-low heat, stirring occasionally. The flavors often develop and improve overnight.
- → Can I use frozen shrimp?
Absolutely, thaw frozen shrimp completely and pat dry before adding. They may need slightly longer cooking time if still cold, usually 3-4 minutes instead of 2-3.