Thai Shrimp Soup
Experience the vibrant flavors of Thai Shrimp Soup, a cozy dish combining succulent shrimp, creamy coconut milk, and fresh vegetables.
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined Fresh shrimp preferred for best flavor.
- 1 can coconut milk
- 3 cups chicken or vegetable broth Use gluten-free broth if needed.
- 1 tablespoon red curry paste Adjust for spiciness.
- 1 tablespoon fish sauce Use gluten-free fish sauce for a gluten-free option.
- 1 tablespoon lime juice
Vegetables
- 1 cup mushrooms, sliced
- 1 cup bell peppers, sliced Any color bell pepper works.
- 2 cloves garlic, minced Fresh garlic for best flavor.
- 1 tablespoon fresh ginger, grated
- Fresh cilantro for garnish Add before serving.
Instructions
Cooking Instructions
- Heat a splash of oil in a large pot over medium heat. Sauté the garlic and ginger until fragrant, about 1-2 minutes.
- Add the sliced mushrooms and bell peppers. Sauté for another 3-4 minutes until tender.
- Stir in the red curry paste and cook for an additional minute to release the flavors.
- Pour in the coconut milk and broth, bringing the mixture to a gentle simmer.
- Once simmering, add the shrimp and cook until they turn pink and reach 145°F (63°C), about 3-4 minutes.
- Stir in the fish sauce and lime juice, then remove the pot from heat.
- Garnish with fresh cilantro before serving hot.
Notes
Serve with cauliflower rice or a side salad. For storage, keep leftover soup in an airtight container in the refrigerator for up to 2 days. Freeze the soup base without shrimp for optimal results, adding fresh shrimp later.