Easy thai shrimp soup
This Easy Thai Shrimp Soup combines luscious coconut milk with shrimp, ginger, and curry for a flavorful dish. It's a simple, aromatic soup that's perfect for a quick meal or entertaining guests.
Cook time 30 min
Prep time 10 min
Ingredients:
1 cup white rice2 tbsp butter
18 oz shrimps
1 dash salt
1 dash black pepper
2 garlic cloves
1 cup onion
1/2 cup red pepper
1 tbsp ginger root
2 tbsp curry paste
3 cups coconut milk
4 cups vegetable broth
3 tbsp lime juice
2 tbsp coriander leaves
Get ready to indulge in a delectable Easy Thai Shrimp Soup that promises to be both flavorful and simple to prepare. Packed with fresh ingredients and aromatic spices, this delightful soup offers a perfect blend of coconut milk, curry, and succulent shrimp. Whether you're cooking for a quick weeknight dinner or impressing guests, this recipe is sure to become a favorite.
Instructions:
- Cook the white rice according to package instructions. Once cooked, set aside.
- In a large pot, melt 2 tablespoons of butter over medium heat.
- Add the shrimp, season with a dash of salt and black pepper, and cook for about 2-3 minutes until they turn pink and are cooked through.
- Remove the shrimp from the pot and set aside.
- In the same pot, add the minced garlic, finely chopped onion, and diced red pepper.
- Sauté for 4-5 minutes until the vegetables are softened and the onions are translucent.
- Add the minced ginger root and the curry paste, and cook for another 2 minutes, stirring constantly to combine the flavors.
- Pour in the coconut milk and vegetable broth.
- Stir well to combine and bring the mixture to a gentle boil.
- Once the soup is boiling, reduce the heat to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Add the cooked shrimp back into the pot.
- Stir in the lime juice, adjusting to taste.
- Let the soup cook for another 2-3 minutes until everything is heated through.
- Place a serving of cooked rice in each bowl.
- Ladle the hot Thai shrimp soup over the rice.
- Garnish with freshly chopped coriander leaves.
- Serve immediately and enjoy your delicious Easy Thai Shrimp Soup!
This Easy Thai Shrimp Soup combines aromatic ingredients and fresh shrimp to create a comforting and rich dish that is sure to satisfy your cravings. Whether enjoyed as a starter or a main course, this soup is a testament to how delicious and easy cooking Thai cuisine can be. Enjoy this delightful culinary experience and savor all the flavors!
Easy thai shrimp soup FAQ:
The shrimp should be cooked for about 2-3 minutes until they turn pink and are cooked through.
Yes, you can use frozen shrimp. Just ensure they are fully thawed before cooking to achieve even cooking and proper texture.
The soup can be stored in the refrigerator for up to 3 days. Store it in an airtight container and reheat before serving.
You can substitute reduced-fat coconut milk or a mixture of almond milk with a bit of coconut extract for a lighter alternative.
Thai red curry paste is commonly used in this recipe for its balanced flavor. However, you can adjust the type based on your spice preference and availability.
Tips:
- Use fresh shrimp for the best flavor and texture.
- Adjust the spiciness by varying the amount of curry paste to your liking.
- For an extra layer of flavor, consider toasting the rice before cooking it.
- Garnish with additional coriander and a wedge of lime to enhance the presentation and taste.
- You can substitute vegetable broth with chicken broth if preferred.
Nutrition per serving
6 ServingsCalories 490kcal
Protein 18g
Carbohydrates 36g
Fiber 3.74g
Sugar 7g
Fat 33g
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