Spicy Thai Coconut Shrimp Soup
Indulge in the vibrant flavors of Southeast Asia with this Spicy Thai Coconut Shrimp Soup. This rich and aromatic soup is a delightful blend of tender shrimp, fresh herbs, and creamy coconut milk, perfectly balanced by zesty lime and fragrant spices. Infused with lemongrass, kaffir lime leaves, and galangal, each spoonful transports you to a tropical paradise. Whether you're looking for a warm and comforting dish for a chilly evening or a crowd-pleaser for your next gathering, this soup promises to satisfy your cravings while delivering an explosion of flavors.
N/A
Servings
312.5
Calories
13
Ingredients
Ingredients
coconut milk
2 (14 ounce) cans (none)
water
5 cups (none)
shrimp
1 lb (raw with tails on)
lemongrass
3 stalks (thick sliced and bruised)
kaffir lime leaves
3 leaves (none)
lime juice
2 tablespoons (freshly squeezed)
mushrooms
8 ounces (sliced thinly)
red curry paste
2 teaspoons (Thai Kitchen brand recommended)
green onions
2 (chopped)
galangal
1 inch (sliced thinly)
coriander leaves or Thai basil
1/4 cup (fresh for garnish)
sea salt
1 teaspoon (none)
jalapeno peppers
3 (thick sliced)
Instructions
1
In a large pot, combine the 5 cups of water and 2 cans of coconut milk. Whisk together until well blended.
2
Stir in 1 teaspoon of sea salt and bring the mixture to a rapid boil over medium-high heat.
3
Once boiling, add the sliced galangal, bruised lemongrass, kaffir lime leaves, and 2 teaspoons of red curry paste to the pot.
4
Reduce the heat to low and let the soup simmer for 10-15 minutes to allow the flavors to meld.
5
After simmering, strain the soup to remove the larger pieces of galangal, lemongrass, and lime leaves.
6
Return the strained broth to the pot and add the sliced mushrooms and jalapeno peppers. Cook for an additional 5 minutes.
7
Introduce the raw shrimp to the pot and cook until they turn pink and are fully cooked, which should take about 3-5 minutes.
8
Finally, stir in the chopped green onions and lime juice, cooking for an additional 5 minutes to combine the flavors.
9
Serve hot, garnished with fresh coriander leaves or Thai basil for a fragrant finish.
Nutrition Information
21.25g
Fat
10g
Carbs
18.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Thai soup?
The main protein in this Spicy Thai Coconut Shrimp Soup is one pound of raw shrimp with the tails left on.
Is this Spicy Thai Coconut Shrimp Soup dairy-free?
Yes, this recipe uses two 14-ounce cans of coconut milk instead of dairy, making it naturally dairy-free.
How many calories are in one serving of this soup?
There are approximately 312.5 calories per serving.
What makes the soup spicy?
The heat in this soup comes from 2 teaspoons of red curry paste and 3 thick-sliced jalapeno peppers.
What are the primary aromatics used for the broth?
The broth is infused with 3 stalks of bruised lemongrass, 3 kaffir lime leaves, and 1 inch of thinly sliced galangal.
Should I leave the lemongrass and galangal in the soup when serving?
No, the instructions specify to strain the soup after simmering for 10-15 minutes to remove the larger pieces of galangal, lemongrass, and lime leaves.
How much water is required for the base?
The recipe requires 5 cups of water mixed with the coconut milk.
What kind of mushrooms are recommended for this recipe?
The recipe calls for 8 ounces of thinly sliced mushrooms, though specific varieties like button or cremini work well.
How long does it take to cook the shrimp in the broth?
The raw shrimp should be cooked until they turn pink, which typically takes about 3-5 minutes.
What is the carbohydrate content per serving?
Each serving contains approximately 10 grams of carbohydrates.
Is galangal the same as ginger?
Galangal is related to ginger but has a sharper, more citrusy and pine-like flavor essential for authentic Thai soups.
What brand of red curry paste is recommended?
The recipe recommends using Thai Kitchen brand red curry paste.
When do I add the lime juice?
Freshly squeezed lime juice is added in the final step along with the chopped green onions.
How much protein is provided per serving?
This soup provides about 18.75 grams of protein per serving.
What are the best garnishes for this soup?
Fresh coriander leaves (cilantro) or Thai basil are recommended for a fragrant finish.
What is the total fat content?
The soup contains 21.25 grams of fat per serving.
Can I use bottled lime juice?
While you can, the recipe specifically recommends 2 tablespoons of freshly squeezed lime juice for the best flavor profile.
How do I prepare the lemongrass?
The lemongrass should be cut into thick slices and bruised to release its essential oils before being added to the pot.
What type of salt is used in this recipe?
The recipe calls for 1 teaspoon of sea salt.
Is this soup considered healthy?
Yes, it is tagged as a healthy, aromatic, and protein-rich seafood dish.
What is the first step in making this soup?
The first step is to combine 5 cups of water and 2 cans of coconut milk in a large pot and whisk until well blended.
At what temperature should the broth boil initially?
The mixture should be brought to a rapid boil over medium-high heat.
How long should the soup simmer with the aromatics?
It should simmer for 10-15 minutes on low heat to allow the flavors to meld.
How are the jalapenos prepared?
Three jalapeno peppers should be thick-sliced before being added to the broth.
When should I add the mushrooms to the pot?
Mushrooms are added after straining the broth and are cooked for 5 minutes before adding the shrimp.
What tags describe this recipe?
Tags include Thai, soup, shrimp, coconut milk, spicy, seafood, Southeast Asian, comfort food, and healthy.
Is there any sugar in this recipe?
According to the provided nutrition data, there is no added sugar in this specific version of the recipe.
Does the recipe include fiber information?
Fiber information is not specified for this recipe.
Can I use Thai basil instead of coriander?
Yes, either 1/4 cup of fresh coriander leaves or Thai basil can be used as a garnish.
What color should the shrimp be when done?
The shrimp are fully cooked when they turn a distinct pink color.