Thai Shrimp Soup
A delightful Thai-inspired soup combining coconut milk, red curry, shrimp, and fresh vegetables for a rich, creamy dish.
Ingredients
Main ingredients
- 1 pound shrimp, peeled and deveined Fresh shrimp works best, but you can use thawed frozen shrimp as well.
- 1 can (14 oz) coconut milk
- 2 cups vegetable or chicken broth
- 1 tablespoon red curry paste Add more for a spicier soup.
- 1 tablespoon fish sauce Substitute with soy sauce for a vegan option.
- 1 teaspoon ginger, minced
- 2 cups mushrooms, sliced
- 2 green onions, chopped
- Fresh cilantro for garnish
- Lime wedges for serving Adds extra flavor.
Instructions
Preparation
- In a large pot, heat the broth over medium heat.
- Add the coconut milk, red curry paste, fish sauce, and ginger. Stir to combine.
- Bring the mixture to a gentle simmer.
- Add the shrimp, mushrooms, and red bell pepper. Cook until the shrimp are pink and cooked through, about 5 minutes.
- Stir in the chopped green onions.
Serving
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
To store leftovers, let the soup cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. Reheat gently to avoid tough shrimp. You can make a vegetarian version by replacing shrimp with tofu and using vegetable broth. Add more vegetables for extra nutrients.