Description
Thai-inspired coconut shrimp soup blends creamy coconut milk with succulent shrimp and aromatic herbs. Fragrant lemongrass, ginger, and chili create a complex flavor profile that transports diners to Southeast Asian culinary landscapes.
Ingredients
Scale
Protein:
- 2 pounds shrimp, peeled and deveined
Vegetables and Aromatics:
- 3 stalks lemongrass
- 3-inch piece fresh turmeric
- 3-inch piece fresh ginger
- 1 shallot
- 4 cloves garlic
- 3 medium zucchini
- 8 ounces (226 grams) French green beans
- 1 1/2 cups cherry tomatoes
- 2 makrut lime leaves (optional)
Liquids and Seasonings:
- 14 ounces (414 milliliters) can full-fat coconut milk
- 2 1/2 cups (591 milliliters) stock (fish, chicken, or vegetable)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 handful Thai basil leaves
Instructions
- Create a fragrant base by finely chopping lemongrass, turmeric, ginger, shallot, and garlic, then blend with lime leaves until a smooth paste forms.
- Carefully open an unshaken coconut milk can and separate the thick cream from the top, setting aside the remaining liquid for later use.
- In a pot, heat the coconut cream over medium heat and incorporate the prepared paste, allowing flavors to meld for 1-2 minutes at a gentle simmer.
- Pour in the reserved coconut milk, stock, fish sauce, and sugar, stirring to combine and create a harmonious broth.
- Introduce zucchini and beans to the simmering liquid, cooking for approximately 8 minutes until vegetables reach a tender consistency.
- Gently add shrimp and tomatoes, cooking for 3-4 minutes until shrimp turn a vibrant pink and are just cooked through.
- Remove from heat and fold in fresh basil leaves, releasing their aromatic essence into the soup.
- Ladle the steaming soup into bowls, accompanying with warm rice and fresh lime wedges for squeezing.
Notes
- Optimize spice intensity by adjusting the amount of lemongrass and ginger based on personal heat preference.
- For a lighter version, use low-fat coconut milk and reduce coconut cream quantity to decrease overall calorie content.
- Create a gluten-free adaptation by ensuring fish sauce is certified gluten-free and using tamari instead of traditional soy sauce.
- Enhance protein variety by substituting shrimp with tofu, chicken, or white fish for different dietary needs and flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 150 mg