Best Thai Coconut Shrimp Soup Recipes

THAI SHRIMP COCONUT SOUP

Steps:

• Add water and coconut milk to pot and whisk.
• Add salt.
• Bring to the boil.
• Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
• Reduce the heat to a simmer for 10-15 minutes.
• Strain of the big pieces.
• Add mushrooms and jalapeno peppers.
• Cook for 5 minutes.
• Add shrimp and cook till shrimp is done.
• Add green onions and lime juice.
• Cook for 5 minutes.
• Garnish with coriander leaves or thai basil.

THAI SHRIMP AND COCONUT SOUP WITH LEMONGRASS

Steps:

• 1. In a blender, combine the chiles, lemongrass, garlic, ginger, shallot, and 1/4 cup of water and puree until smooth. 2. In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, borwn sugar, fish sauce, tamarind, lime leaves, and 1 1/2 cups of water and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 mins. 3. Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve.

THAI COCONUT CURRY SOUP WITH SHRIMP

Steps:

• Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
• In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
• Add salt and pepper to taste and continue to saute.
• Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
• Add 2 ounces (½ can) of curry paste and stir over high heat for a minute or two.
• Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
• Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
• Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
• Can be garnished with cilantro if you like.

THAI COCONUT SHRIMP SOUP

Steps:

• 1. In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, fish sauce, ginger, garlic and salt. Bring to a boil, then reduce to a simmer. 2. Add green beans and cook 2 min. Add shrimp and cook until pink, 5 min. Top soup with scallions and serve with lime.

THAI SHRIMP COCONUT SOUP - INSTANT POT RECIPE - (4.3/5)

Steps:

• Pour oil into pot Saute mode Add onion and saute for a minute or so Add curry paste and mushrooms Stir to mix well Add chicken stock and sugar Secure lid and Manual high pressure for 5 minutes Quick release When valve drops, remove lid and add shrimp Secure lid and Manual high pressure for 3 minutes Quick release When valve drops, remove lid and stir in coconut milk Serve over rice

THAI SHRIMP-AND-COCONUT SOUP WITH LEMONGRASS

Steps:

• 1.In a blender, combine the chiles, lemongrass, garlic, ginger, shallot and 1/4 cup of water and puree until smooth. 2.In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1 1/2 cups of water and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes. 3.Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve.

THAI COCONUT SHRIMP SOUP

Steps:

• Sprinkle shrimp with Thai seasoning; toss well. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Spray shrimp with cooking spray; add to pan. Cook 2 minutes or until shrimp are almost pink. Remove shrimp; cover to keep warm.
• Add bell peppers to saucepan; cook 2 minutes, stirring frequently. Stir in broth and fish sauce. Heat to boiling; reduce heat. Simmer 5 minutes.
• Stir in coconut milk and reserved shrimp. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Garnish with cilantro.

THAI COCONUT SHRIMP SOUP

Steps:

• 1. Heat oil in a large pot. Saute' ginger and garlic for 1-2 minutes. Add the vegetable broth, coconut milk, oyster sauce,cream of coconut, brown sugar, lime juice, lemongrass paste and curry paste. Mix well. Bring this mixture to a boil and reduce heat to medium.
• 2. Add the mushrooms and bell pepper and cook, mixing often for about 5 minutes till crisp-tender.
• 3. Add shrimp and cook about 2 minutes or until shrimp turn pink. Remove from heat. Add basil, green onions and cilantro. For extra heat add 1 chopped Thai chile pepper.
• 4. TIPS: Feel free to add any extras you want to this soup. The flavor is great! If you are not a shrimp person you can always add chicken instead.