This was my first post on this blog. Quick (and super easy) Thai Coconut Shrimp Soup. At the time, I was still trying to figure out how to take appropriate pics and basically did not know what the heck I was doing. I am still there..partially…but who cares? I am having a good time and being creative and making rockin’ food too. The food pics are always improving and the food eating is always happening. LOL.
So, I asked my husband to pick a recipe from my Big Sky Farmhouse book yesterday to make for dinner. He picked this one. I didn’t get a picture of it when I first entered it on the blog back in January so now I have! This soup is pretty versatile. If you want it really creamy or not as brothy, just change up the coconut milk. I typically use reduced fat but whole coconut milk or even a can of creamed coconut will enhance the creaminess. You can add fresh veggies if you wish or even extra fish. Last night, we made it with both shrimp and 1 filet of white fish that was floating around our freezer for a while, unlabeled. Yikes. (I think, it was tilapia.) My husband loves fish so he ate that right up! Anyway, this soup is very yummy and if you don’t have a Thai restaurant close or just want to know there’s no MSG in your food, here you go! Special Note-The noodles and shrimp continue to cook in the hot broth so keep that in mind and serve immediately.
All the best!
Big Sky Farmhouse
Thai Coconut Shrimp Soup
Prep Time-5 Minutes
Cook time-25 Minutes
- 1 Tbsp. of Canola Oil
- 2 Tbsps. of Fresh Grated Ginger
- 1 Stalk of Lemon Grass, Minced or substitute pure therapeutic grade lemon grass essential oil, 6 drops.
- 3 Tsp of Red Curry Paste
- 4 C. of Chicken Broth (I used Reduced Sodium)
- 3 Tbsps. of Fish Sauce
- 1 1/2 Tbsp. Brown Sugar
- 3 Cans of Light Coconut Milk. (Can use whole fat for creamier texture and mix and match using Coconut Cream for more creaminess)
- 2 8 oz Cans of Bamboo Shoots, Drained
- 1 Lb. Frozen Uncooked Shrimp (Thawed with tails peeled)
- 3 Tbsp Freshly Squeezed Lime Juice (Plus cut wedges for garnish)
- 1/4 Tsp. salt or to taste
- 1/4 C. Fresh Cilantro Leaves
- 1/2 C. Bean Sprouts-Optional
- 1/4 C. Green Onions-Optional
- 1 Box (14 oz.) of Thin Rice Noodles
- Peel about an inch of ginger with a potato peeler and use a microplane to grate the ginger finely. Finely mince the lemon grass. Set both aside.
- Heat the oil in a heavy bottom pot over medium flame. Add the grated ginger, minced lemon grass (or essential oil), and the red curry paste. Stir for about 60 seconds so the ginger does not burn. Add all the chicken broth to the curry/ginger mixture. Stir continuously and bring to a boil. Add the fish sauce and the brown sugar; stir. Simmer for 15 minutes.
- While the soup broth is simmering for the 15 minutes, bring a pot of water to a boil and cook your noodles as directed per the package directions. Cook to aldente. My package calls for 8-10 minutes. I cook the noodles for 6. (They will continue to cook in the soup after you place them in there.)
- Add coconut milk and bamboo shoots to the broth, stir. Add the shrimp and stir for 1-2 minutes. Add the lime juice to the shrimp and broth and 1/4 tsp. salt if needed. Drain cooked rice noodles quickly and add to the soup mixture. Serve in a large bowl with fresh cilantro leaves, sprouts and/or green onions if desired. Serve immediately with a lime wedge.
- Recipe adapted from All Recipes/146035.
Recipe adapted from All Recipes/146035.