Best Spicy Coconut Shrimp Soup Recipes

Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms image

Provided by Peter Gordon

Yield Makes 6 servings

Number Of Ingredients 24

Spice paste
1/3 cup coarsely chopped peeled fresh ginger
4 garlic cloves, thinly sliced
3 tablespoons water
3 kaffir lime leaves
1 fresh lemongrass stalk, tough outer leaves removed, 4 inches of thick end thinly sliced
1/2 to 1 small whole dried red chile (such as chile de árbol)
Soup
3 tablespoons peanut oil, divided
24 large uncooked shrimp, peeled, deveined, cut in half lengthwise, shells reserved
1 large red onion, halved through core, thinly sliced, divided
2 tablespoons fish sauce (such as nam pla or nuoc nam)
1 rounded tablespoon chopped palm sugar or dark brown sugar
4 cups canned unsweetened coconut milk
2 1/2 cups vegetable broth
10 ounces shiitake mushrooms, stemmed, stems reserved, caps sliced
9 ounces dried flat rice noodles
4 garlic cloves, thinly sliced
1 tablespoon toasted sesame oil (such as Asian)
1/2 cup skinless peanuts, toasted, coarsely chopped
1/4 cup fresh lime juice
1/2 cup thinly sliced green onions
1/3 cup fresh cilantro leaves
1 lime, cut into 6 wedges

Steps:

For spice paste:
Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
For soup:
Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add shrimp shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.
Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).
Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, shrimp, peanuts, and lime juice to soup. Simmer until shrimp is opaque, about 2 minutes.
Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.

Coconut Curry Lentil Soup with Spicy Shrimp Recipe - (4/5) image

Provided by á-114543

Number Of Ingredients 24

Steps:

Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and extra-virgin olive oil. Rinse green and red lentils, set aside. Toast turmeric, cumin, curry powder and ginger in small saute pan over low heat. In a large saute pan, saute onions and carrots in 2 tablespoons of butter until onion is slightly translucent, then add garlic. Cook for 2 minutes. Deglaze the pan with 1 cup. chicken stock. Add toasted spices, coconut milk, curry paste, tomato paste, lentils and simmer over low heat for 15 to 20 minutes. Heat a grill pan to medium high heat, cook shrimp 3 minutes each side. Spoon soup into bowls, place 3 shrimp tail up in the middle of each bowl, garnish with scallions.

SPICY COCONUT SHRIMP SOUP image

Number Of Ingredients 12

3 1/2 cups fat-free, less-sodium chicken broth $
1 cup sliced mushrooms $
1/4 cup finely chopped red bell pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined $
1/4 cup thinly sliced green onions $
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice $

Steps:

1. Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.