thai coconut shrimp soup
Tasty and flavorful, this quick and easy recipe is so comforting! If you enjoy Thai cuisine, you’ll love this recipe!
yield
4 servings
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For thai coconut shrimp soup
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1 1/2 Tbspcoconut oil
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1 cwhite onions, finely sliced (lyonnaise cut)
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1 1/2 coyster mushrooms, sliced
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4 lggarlic cloves, pressed
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1 Tbspginger, minced
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1 Tbspred thai curry paste
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2 stalklemongrass, outer layers removed, bruised and halved
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2 lgbird's eye chilies, stemmed and smashed
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4 clow-sodium chicken broth
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1 can(14 oz./398 ml) coconut milk
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2 Tbspfreshly squeezed lime juice
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1 1/2 Tbspfish sauce
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1 Tbspcoconut sugar (substitute brown or palm sugar)
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1 tsplime zest
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1 lbshrimp or prawns, peeled and deveined
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2/3 ccherry tomatoes, halved
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1 Tbspcornstarch (mixed with 1/2 cup cold water)
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2 Tbsproughly chopped cilantro, for garnish
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4lime wedges, for serving
How To Make thai coconut shrimp soup
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1Heat oil in a Dutch oven on medium. Add onions and sauté for 3 minutes.
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2Add mushrooms and sauté for 2 minutes. Add garlic and ginger; sauté for 30 seconds.
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3Add red curry paste and stir to coat.
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4Add lemongrass, chilies, broth, coconut milk, lime juice, fish sauce, coconut sugar and lime zest. Stir well, increase the heat to medium-high and bring the mixture to a soft boil.
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5Add shrimp and cook until they just turn pink, about 2 minutes.
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6About 30 seconds before time is up, add tomatoes, stir and cook for the remaining time.
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7Remove lemongrass stalks and chilies; discard them.
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8Increase the heat to high and bring to a boil.
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9Add cornstarch mixture and stir until the mixture thickens, about 45 seconds.
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10Spoon soup into warm bowls, garnish with chopped cilantro and serve with lime wedges.
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11To view this delicious and elegant recipe on YouTube, click on this link >>> https://youtu.be/Bl63DfkPlPY
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Categories & Tags for THAI COCONUT SHRIMP SOUP:
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