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Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup: Creamy Comfort in 30 Minutes

A quick, dairy-free Thai Coconut Shrimp Soup that transforms weeknight dinners into a culinary adventure.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Chicken or Vegetable Broth The foundation of the soup; enhances overall flavor.
  • 1 can Coconut Milk Adds creaminess and richness; a fantastic dairy-free alternative.
For the Aromatics and Seasonings
  • 2 stalks Lemongrass Fresh or lemongrass paste works best.
  • 4 leaves Kaffir Lime Leaves Provides a distinctive fragrance; essential for that Thai touch.
  • 2 tablespoons Fish Sauce Adds depth with umami flavor.
  • 1 to taste Thai Chili Peppers Customize the spice level based on your preference.
  • 1 teaspoon Sugar Balances acidity and enhances flavors.
For the Vegetables
  • 1 cup Mushrooms Shiitake or button mushrooms are great options.
  • 1 medium Bell Pepper Any color bell pepper can be used.
  • 1 cup Cherry Tomatoes Deliver freshness and a burst of flavor.
For Garnishing and Serving
  • 1 pound Shrimp Use fresh or thawed frozen shrimp for best results.
  • 0.5 cup Cilantro A fresh herb to brighten the soup's presentation and flavor.
  • 2 tablespoons Lime Juice Fresh lime juice is preferred for the best taste.
  • to taste Salt Essential for balancing flavors.
  • to taste Pepper Essential for balancing flavors.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, pour in your chicken or vegetable broth and place it over medium heat. Allow the broth to gently simmer for about 3-5 minutes until it’s steaming.
  2. Stir in the chopped lemongrass and kaffir lime leaves into the simmering broth. Continue to simmer for another 5 minutes.
  3. Toss in the mushrooms, bell pepper, and cherry tomatoes into the pot. Cook for 5-7 minutes until the vegetables soften.
  4. Pour in the creamy coconut milk and gently stir. Allow to return to a low simmer for 2-3 minutes.
  5. Mix in the fish sauce, sugar, and chopped Thai chili peppers; adjust salt and pepper to your taste.
  6. Gently add the shrimp, cooking for about 2-3 minutes until they turn pink and opaque.
  7. Remove from heat and stir in freshly squeezed lime juice.
  8. Ladle into bowls and garnish with fresh cilantro. Serve hot, perhaps with jasmine rice or rice noodles on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 720mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

For best results, use fresh shrimp and vegetables. Adjust seasoning and spice levels to your preference.

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