Name: Thai Coconut Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 teaspoon sesame oil (Adds a nutty flavor that complements the other ingredients.); 3 tablespoons fresh lime juice (Provides a refreshing acidity that brightens the soup.); 3 tablespoons low-sodium soy sauce (Enhances the umami flavor, without overwhelming the dish.); 2 teaspoons sriracha hot sauce (Adds a kick of heat; adjust to your spice preference.); 1 pound medium shrimp (Fresh or frozen, just make sure they are peeled and deveined.); 2 tablespoons red curry paste (The star ingredient that brings depth and richness to the soup.); 2 large strips lime zest (Infuses a fragrant citrus aroma.); 1 tablespoon fresh grated ginger (Provides warmth and a hint of spice.); 5 cups chicken or vegetable stock (The base of the soup; choose low-sodium for better control over seasoning.); 3/4 cup rice (Long-grained jasmine rice works beautifully in this recipe.); 2 cups Pacific Brand Unsweetened Coconut Milk (Creates a creamy texture and rich flavor.); 1 cup frozen red bell pepper strips (Adds sweetness and color.); 1 cup frozen peas (For a pop of color and sweetness.); 1/4 cup fresh cilantro (Chopped for garnish, adding freshness at the end.)

Jump to Recipe

If you’re looking for a cozy dish that packs a flavor punch, look no further than this delightful Thai Coconut Shrimp Soup. It’s a vibrant blend of flavors and textures that will transport your taste buds straight to the streets of Thailand. With a rich, creamy coconut base, fresh shrimp, and a hint of spice, this soup is perfect for any occasion, whether it’s a chilly evening or a casual gathering with friends. Let’s dive deeper into what makes this dish so special.

The Upside of Thai Coconut Shrimp Soup

This Thai Coconut Shrimp Soup is more than just a meal; it’s a complete experience. The creaminess of the coconut milk blends beautifully with the tangy lime juice and spicy sriracha, creating a perfect balance that’s both comforting and invigorating. Here are some reasons to love this dish:

– Quick to prepare: With just a few simple steps, you can have a delicious meal ready in no time.
– Packed with nutrients: The combination of shrimp, vegetables, and coconut milk provides essential vitamins and minerals.
– Customizable: Feel free to adjust the heat level or add your favorite vegetables to make it your own.
– Great for meal prep: This soup keeps well in the fridge or freezer, making it a perfect option for busy weeknights.

Ingredient Notes

To create this flavorful soup, you’ll need the following ingredients:

1 teaspoon sesame oil: Adds a nutty flavor that complements the other ingredients.
3 tablespoons fresh lime juice: Provides a refreshing acidity that brightens the soup.
3 tablespoons low-sodium soy sauce: Enhances the umami flavor, without overwhelming the dish.
2 teaspoons sriracha hot sauce: Adds a kick of heat; adjust to your spice preference.
1 pound medium shrimp: Fresh or frozen, just make sure they are peeled and deveined.
2 tablespoons red curry paste: The star ingredient that brings depth and richness to the soup.
2 large strips of lime zest: Infuses a fragrant citrus aroma.
1 tablespoon fresh grated ginger: Provides warmth and a hint of spice.
5 cups chicken or vegetable stock: The base of the soup; choose low-sodium for better control over seasoning.
3/4 cup rice: Long-grained jasmine rice works beautifully in this recipe.
2 cups Pacific Brand Unsweetened Coconut Milk: Creates a creamy texture and rich flavor.
1 cup frozen red bell pepper strips: Adds sweetness and color.
1 cup frozen peas: For a pop of color and sweetness.
1 carrot: Peeled and cut into thin strips for crunch.
2 jalapeño peppers: Sliced for additional heat; remove seeds for less spice.
1/4 cup fresh cilantro: Chopped for garnish, adding freshness at the end.

What You’ll Need (Gear)

Before you start cooking, gather the following tools:

Large pot: For simmering the soup.
Wooden spoon: To stir the ingredients together.
Measuring cups and spoons: For accuracy in your measurements.
Knife and cutting board: To prepare your vegetables and shrimp.
Serving bowls: To enjoy your delicious soup.

From Start to Finish: Thai Coconut Shrimp Soup

Step 1: Sauté Aromatics

In a large pot, heat the sesame oil over medium heat. Add the fresh grated ginger and red curry paste, stirring for about 2 minutes until fragrant.

Step 2: Add the Stock

Pour in the chicken or vegetable stock and bring to a gentle simmer. Stir in the lime zest, soy sauce, and sriracha. Allow the mixture to simmer for about 5 minutes to develop the flavors.

Step 3: Incorporate the Rice

Add the rice to the pot, stirring well. Let it simmer for an additional 10-15 minutes until the rice is cooked through.

Step 4: Add Shrimp and Vegetables

Once the rice is cooked, add the medium shrimp, frozen red bell peppers, frozen peas, and carrot strips. Continue to cook for another 5 minutes until the shrimp are pink and cooked through.

Step 5: Stir in Coconut Milk

Reduce the heat to low and stir in the Pacific Brand Unsweetened Coconut Milk. Allow it to heat through without boiling, about 2-3 minutes.

Step 6: Final Touches

Remove the pot from heat. Stir in the fresh lime juice and sprinkle with fresh cilantro before serving.

What to Use Instead

If you’re missing any of the ingredients, here are some substitutions:

Shrimp: Use firm white fish like cod or tofu for a vegetarian option.
Coconut Milk: Substitute with almond or cashew milk, though the flavor and creaminess will differ.
Red Curry Paste: Green curry paste can be used for a different flavor profile.
Rice: Quinoa or cauliflower rice can be a great alternative if you’re looking for a lower-carb option.

Chef’s Rationale

The beauty of Thai Coconut Shrimp Soup lies in its balance of flavors and textures. The use of fresh ingredients allows the soup to shine, while the combination of coconut milk and curry paste creates a creamy, aromatic base. Adding lime juice at the end brightens the dish, ensuring that every spoonful is refreshing. This soup is versatile, and the ingredients can easily be adjusted to suit your dietary needs and flavor preferences.

Storage Pro Tips

To keep your Thai Coconut Shrimp Soup fresh and delicious:

Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stove to avoid overcooking the shrimp.

Helpful Q&A

Can I make this soup ahead of time?

Yes! The soup can be made ahead and stored in the refrigerator. Just add the shrimp shortly before you plan to serve it to ensure they remain tender.

How spicy is this soup?

The spice level can be adjusted based on how much sriracha you add. If you’re sensitive to heat, start with less and increase to taste.

Can I use fresh vegetables instead of frozen?

Absolutely! Feel free to use fresh bell peppers, peas, and other vegetables. Just be sure to sauté them a bit longer to ensure they are cooked through.

What can I serve with this soup?

This soup is hearty enough to stand alone, but you could serve it with a side of steamed rice or a fresh salad for a complete meal.

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Next Steps

Now that you have all the information needed to create your own delicious bowl of Thai Coconut Shrimp Soup, it’s time to roll up your sleeves and get cooking! You’ll find that this dish not only satisfies your taste buds but also brings a bit of that vibrant Thai culture into your kitchen. Enjoy the process, and don’t hesitate to experiment with flavors that you love. Happy cooking!

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