Shrimp Thai Soup

by

Shrimp Thai Soup

Overview: This Shrimp Thai Soup is a delightful and aromatic dish that showcases the vibrant flavors of Thai cuisine. The combination of shrimp, creamy coconut milk, and fragrant spices creates a comforting bowl that’s perfect for any occasion. Serve it as a main course or as part of a multi-course meal.

Ingredients:

  • 1 cup basmati rice: This aromatic rice complements the soup beautifully.

  • 1 pound medium shrimp, peeled and deveined: Fresh or frozen shrimp work well; if using frozen, thaw them before cooking.

  • Kosher salt and freshly ground black pepper, to taste: Essential for enhancing the flavors.

  • 2 tablespoons unsalted butter: Adds richness to the dish.

  • 1 onion, diced: Provides a sweet and savory base.
  • 1 red bell pepper, diced: Adds color and sweetness; feel free to substitute with other bell peppers if desired.

  • 2 tablespoons red curry paste: This is where the magic happens! It adds depth and spice to the soup.

  • 3 cloves garlic, minced: Fresh garlic is key for an aromatic flavor.

  • 1 tablespoon freshly grated ginger: Adds a warm, zesty kick.

  • 1 (12-ounce) can unsweetened coconut milk: The creamy base of the soup; make sure to use unsweetened for the best flavor.

  • 3 cups vegetable stock: Homemade or store-bought; this adds a savory depth to the soup.
  • 2 tablespoons freshly squeezed lime juice: Brightens the dish with acidity.

  • 2 tablespoons chopped fresh cilantro leaves: For garnish and fresh flavor.

Instructions:

  1. Cook the Rice:
  • In a large saucepan, combine 1 ½ cups of water with the basmati rice. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

  1. Prepare the Shrimp:
  • While the rice cooks, season the shrimp with kosher salt and freshly ground black pepper. In a large stockpot or Dutch oven, melt the unsalted butter over medium-high heat. Once melted and bubbling, add the seasoned shrimp to the pot. Cook for about 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Remove the shrimp from the pot and set aside, leaving any residual butter in the pot.

  1. Sauté the Vegetables:
  • In the same pot, add the diced onion and bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent. This step builds a flavorful base for your soup.

  1. Add Aromatics:
  • Stir in the red curry paste, minced garlic, and freshly grated ginger. Cook for about 2 minutes, stirring frequently, until the mixture is fragrant. Be careful not to burn the garlic, as it can turn bitter.

  1. Make the Broth:
  • Pour in the can of unsweetened coconut milk and the vegetable stock, whisking constantly to ensure the curry paste is well incorporated. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 8-10 minutes. The soup will thicken slightly, and the flavors will meld beautifully.
  1. Combine Ingredients:
  • Add the cooked basmati rice, shrimp, freshly squeezed lime juice, and chopped cilantro to the pot. Stir gently to combine all the ingredients. Allow the soup to simmer for an additional 2-3 minutes to heat everything through.
  1. Serve:
  • Ladle the soup into bowls, garnishing with additional cilantro if desired. Serve immediately with lime wedges on the side for an extra burst of freshness.

Tips:

  • Customization: Feel free to add other vegetables like snap peas, mushrooms, or bok choy for extra nutrition and flavor.
  • Spice Level: If you prefer a spicier soup, consider adding sliced Thai chilies or a dash of Sriracha.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Serving Suggestions:

Pair this Shrimp Thai Soup with crusty bread or Thai-inspired appetizers like spring rolls or satay skewers for a complete meal. Enjoy the vibrant flavors and aromas of this delightful dish!

Leave a Comment