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To make Spicy Thai Coconut Shrimp Soup, gather these ingredients: - 1 lb (450g) large shrimp, peeled and deveined - 1 can (400ml) coconut milk - 4 cups chicken or vegetable broth - 1 tablespoon red curry paste - 1 inch piece of ginger, minced - 2 cloves garlic, minced - 1 stalk lemongrass, finely chopped - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - Juice of 1 lime - Fresh cilantro leaves for garnish - Fresh Thai basil leaves for garnish - Salt and pepper to taste You can swap some ingredients if needed. Use frozen shrimp if fresh is not available. Canned coconut milk works just as well as fresh. For a vegetarian version, replace the shrimp with tofu. You can use any broth you like, such as mushroom broth, for a unique flavor. If you don't have lemongrass, try lemon zest for a similar citrus taste. Fresh ingredients often give more flavor. Fresh shrimp tastes sweeter and has a better texture. When using fresh herbs like cilantro and basil, chop them just before serving for the best taste. Canned coconut milk is convenient and still rich in flavor. Always check for quality when choosing canned goods. Fresh veggies like red bell peppers and snap peas add crunch, while canned veggies can be softer. {{ingredient_image_1}} 1. Start by heating a splash of oil in a large pot over medium heat. 2. Add minced ginger, garlic, and chopped lemongrass. Stir-fry them for about 2 minutes until fragrant. 3. Next, stir in red curry paste and cook for another minute. This helps the spices blend well. 4. Pour in the chicken or vegetable broth and bring it to a gentle simmer. 5. Add the coconut milk, sliced red bell pepper, and snap peas. Stir well to mix everything. 6. Let this mixture simmer for about 5 minutes. This softens the veggies just right. 7. Now, add the shrimp. Cook for 3-4 minutes until the shrimp turn pink and opaque. 8. Stir in fish sauce and lime juice. Taste and adjust with salt and pepper as needed. 9. Remove the pot from heat and let it rest for a minute. This step enhances the flavors. 10. Serve hot, garnished with fresh cilantro and Thai basil leaves for a lovely touch. - Always cook shrimp until they are just pink. Overcooked shrimp can become tough. - The soup should simmer, not boil, to keep the coconut milk creamy. - Adjust your simmer time based on how soft you like your veggies. - Large pot for cooking. - Cutting board and knife for chopping. - Measuring spoons for precise ingredients. - Ladle for serving the soup. - Serving bowls for a beautiful presentation. To make the soup even better, use fresh ingredients. Fresh shrimp gives the best taste. Always taste as you cook. Add more lime juice for a zesty kick. If you want more heat, add extra red curry paste. Fresh herbs like cilantro and Thai basil boost the flavor too. Garnish just before serving for the best look and taste. One common mistake is overcooking the shrimp. Cook them just until they turn pink. If you add them too early, they can become tough. Another mistake is not letting the soup rest after cooking. A short rest helps the flavors mix well. Lastly, be careful with salt. The fish sauce can be salty, so taste before adding more. Serve the soup in deep bowls to show off its colors. A side of jasmine rice pairs well with it. You can also add lime wedges for guests. They can squeeze fresh lime into their soup. For a fun twist, offer crunchy toppings like fried onions or nuts. Enjoy this soup with friends for a cozy meal! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh shrimp and vegetables to enhance the flavor and texture of your soup. Adjust the Spice Level: If you prefer a milder soup, start with half the amount of red curry paste and gradually add more to taste. Let It Rest: Allowing the soup to rest for a minute after cooking helps the flavors meld together better. Garnish Generously: Fresh herbs like cilantro and Thai basil not only add flavor but also brighten the presentation of your dish. {{image_2}} For a vegetarian or vegan version, swap shrimp with tofu or mushrooms. Use vegetable broth instead of chicken broth. Replace fish sauce with soy sauce or tamari for a gluten-free option. These changes keep the soup tasty and satisfying. You can add more veggies for extra nutrients. Consider carrots, zucchini, or baby corn. If you like more heat, add sliced jalapeños or chili flakes. Fresh lime leaves can enhance the aroma and taste. For a richer flavor, include a splash of lime juice. To change the spice level, adjust the red curry paste. For milder soup, use less paste. If you want it spicier, add more paste or fresh chilies. Always taste as you go and adjust to your liking. Spice levels can make a big difference in this dish! To store your leftover soup, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you have more soup, consider freezing it for later use. When you're ready to eat the soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to ensure even warming. You can also use a microwave. Heat in short bursts, stirring in between. This keeps the shrimp tender. To freeze the soup, use a freezer-safe container. Fill it, leaving space for expansion. Seal tightly and label with the date. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat as usual for a warm meal. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in cold water for about 10-15 minutes. This helps them cook evenly. Frozen shrimp can save time and are often just as tasty as fresh. To thicken the soup, you can add a bit more coconut milk. Mixing in a tablespoon of cornstarch with water can also work. Stir it in slowly while the soup simmers. This will help create a nice, creamy texture. This soup is easy to make gluten-free! Just use gluten-free soy sauce instead of fish sauce. Check the labels for other ingredients to make sure they are gluten-free. Enjoy your tasty, safe meal! You now know the key ingredients and their substitutes for your dish. I provided step-by-step cooking instructions along with tips to avoid common mistakes. You learned how to enhance flavors and explore variations, including healthy options. Proper storage and reheating tips ensure your soup stays fresh. Remember, adjustments are key. Experiment with spices to match your taste. Your next meal can be both fun and satisfying. Enjoy the process and share with others!

Spicy Thai Coconut Shrimp Soup

A flavorful and aromatic soup made with shrimp, coconut milk, and a blend of spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 can coconut milk
  • 4 cups chicken or vegetable broth
  • 1 tablespoon red curry paste
  • 1 inch piece of ginger, minced
  • 2 cloves garlic, minced
  • 1 stalk lemongrass, finely chopped
  • 1 red bell pepper sliced
  • 1 cup snap peas, trimmed
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 lime Juice of
  • to taste Salt and pepper
  • for garnish Fresh cilantro leaves
  • for garnish Fresh Thai basil leaves

Instructions
 

  • In a large pot, heat a splash of oil over medium heat.
  • Add the minced ginger, garlic, and chopped lemongrass, stir-frying until fragrant, about 2 minutes.
  • Stir in the red curry paste and cook for another minute, allowing the spices to mix well.
  • Pour in the chicken or vegetable broth and bring to a gentle simmer.
  • Add the coconut milk, sliced red bell pepper, and snap peas to the pot, stirring well.
  • Let the mixture simmer for about 5 minutes, allowing the vegetables to soften slightly.
  • Add the shrimp to the pot and cook for an additional 3-4 minutes or until the shrimp turn pink and opaque.
  • Stir in the fish sauce and lime juice, adjusting the seasoning with salt and pepper as needed.
  • Remove the soup from heat and let it rest for a minute to enhance the flavors.
  • Serve hot, garnished with fresh cilantro and Thai basil leaves.

Notes

Adjust the spice level by adding more or less red curry paste.
Keyword coconut, shrimp, soup, spicy, Thai