Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup is a vibrant and flavorful dish that brings the essence of Thai cuisine right to your table. This comforting soup combines tender shrimp with earthy mushrooms, fragrant ginger, and a rich coconut milk base, enhanced by the aromatic notes of red curry paste. Perfectly balanced with lime juice and fresh cilantro, it’s a delightful blend of spicy, sweet, and savory flavors.

Easy to prepare, this soup makes for a nourishing meal that’s sure to impress, whether you’re enjoying a quiet dinner or entertaining guests. Dive into this deliciously aromatic experience!

Thai Coconut Shrimp Soup

Ingredients:

6 Tablespoons butter

2 pounds raw shrimp, peeled and deveined

Salt and pepper

1 Tablespoon mince garlic

24 ounces small mushrooms, quarter

4 ounce jar of Thai Kitchen red curry paste

3 cans of unsweetened coconut milk

8 cups chicken broth

1 and 1/4 teaspoons of red pepper flakes (adjustable to taste)

2 teaspoons fresh ginger, grated

1 to 1 1/2 pints of grape tomatoes, cut in half

6 to 8 ounces thin rice noodles

Juice from 1 and 1/2 limes

About 1/2 cup cilantro, chopped

Instructions:

Melt butter in large soup pot over medium heat, don’t let it burn though. Add the peeled shrimp and season with a little salt and pepper. Cook shrimp until pink, but don’t overcook. Remove the shrimp from pot and set aside in a bowl, but keep juices in pot.

Add garlic and sauté for 2 to 3 minutes, then add the mushrooms and let cook for about 5 minutes, until softened but not completely limp.

Stir in the curry paste and coconut milk and whisk together or just stir well with spoon. Stir in the chicken broth, red pepper flakes, ginger and tomatoes. Bring to a boil for a minute or so to let the tomatoes soften up a little.

Add the rice noodles (break them up a little while they are dry), then reduce heat to simmer, add the shrimp back in to the pot. Simmer for about 5 minutes to let the noodles soften. If they are the thin rice noodles then they don’t need much time, they don’t need to boil really, just sit in the hot soup for a few minutes.

Lastly, add the lime juice and cilantro and let simmer another couple minutes to absorb flavors. You may keep simmering or turn off heat at this point.

Notes:

Shrimp Selection: Use fresh or frozen shrimp, but ensure they are peeled and deveined. Larger shrimp can add more bite, while smaller ones will cook faster.

Adjusting Spice Level: The amount of red pepper flakes can be adjusted based on your spice preference. Start with less if you prefer milder soup, and add more to taste.

Coconut Milk Options: For a richer flavor, use full-fat coconut milk. Light coconut milk can also be used for a lighter option, but it may alter the creaminess.

Noodle Variations: Thin rice noodles work best, but you can substitute with other types of noodles like udon or soba. Adjust cooking time according to the noodle type.

Vegetable Additions: Feel free to add other vegetables like bell peppers, spinach, or snap peas for added nutrition and flavor.

Storage: The soup can be stored in an airtight container in the refrigerator for up to 3 days. However, noodles may absorb broth and become softer over time.

Reheating: When reheating, add a bit of extra broth or water to maintain the desired consistency, especially if the noodles have absorbed too much liquid.

Garnishing: Top the soup with additional cilantro, lime wedges, or chopped green onions for a fresh finish.

Make-Ahead: You can prepare the soup base ahead of time and add the shrimp and noodles just before serving to keep them fresh.

Serving Suggestions: Serve with crusty bread or a side salad for a complete meal, or enjoy it as a standalone dish for a cozy night in.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen shrimp for this soup?

Yes, you can use frozen shrimp, but make sure to thaw and drain them before cooking to prevent excess water in the soup.

Is there a substitute for butter in the recipe?

You can use coconut oil or a light vegetable oil as a substitute for butter to maintain the coconut flavor.

How do I adjust the spiciness of the soup?

Adjust the amount of red pepper flakes and Thai red curry paste according to your spice preference.

Can I use other types of mushrooms?

Yes, feel free to experiment with different mushrooms based on your taste.

Shiitake or oyster mushrooms work well.

What is the purpose of red curry paste in the soup?

Red curry paste adds depth, flavor, and a hint of spice to the soup.

It’s a key ingredient in Thai cuisine.

Can I use light coconut milk instead of unsweetened coconut milk?

Yes, you can use light coconut milk for a lighter version, but it may affect the richness of the soup.

How do I prevent overcooking the shrimp?

Cook the shrimp just until they turn pink, usually 2-3 minutes per side.

Overcooked shrimp can become rubbery.

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance, but add the shrimp, lime juice, and cilantro just before serving for optimal freshness.

Are there gluten-free alternatives for the recipe?

Replace regular soy sauce with gluten-free soy sauce, and ensure the red curry paste and chicken broth are gluten-free.

Can I use regular pasta instead of rice noodles?

Yes, you can substitute regular pasta if you don’t have rice noodles.

Adjust the cooking time accordingly.