Thai coconut shrimp soup is what some people might call, Asian comfort food. Spicy, rich, curry-based broth, with fresh shrimp, and vegetables.
So here we go again, doing the Thai thing. It’s tough to do a soup in the summer and not feel too hot, but there’s something about a spicy soup that can actually cool you down.
Perhaps that’s why all the countries surrounding the equator prepare food far hotter than those countries closer to the poles.
Hot food makes you sweat, which in turn, cools you down. This Thai coconut shrimp soup is not only super fast to make, it’s low in calories with less than 200 calories per serving! It’s not really that spicy, but you can up the heat with a hotter curry paste if you choose.
How do you like it? Is it too sour? Add something sweet. Is it to sweet? Add something tart, like lemon, lime or vinegar or a pinch of salt. I’m going to give you measurements, but unless I’m “blogging”, I never really measure. I mean really, 1/3 of a cup of green onions instead of 1/4 cup?
Enjoy the Thai coconut shrimp soup recipe!
- 2 cans of chicken broth 14.5 oz
- 1 cup sliced mushrooms
- 1/4 cup finely diced red bell peppers about a half of a med. sized pepper
- 1 Tablespoon light brown sugar
- 1 Tablespoon fish sauce if you can't find this in your grocery store, try Cost Plus World Market or your local Asian market.
- 1/2 teaspoon grated peeled fresh ginger
- 1 Tablespoon red curry paste I used Patak's Mild Red Curry Paste, which wasn't spicy at all. the orignial recipe called for 1/4 teaspoon, but didn't specifiy how hot, so if you choose a hotter paste, use less to start. You can always make it hotter
- 1 cup light coconut milk I used a half of a can of light coconut milk from Trader Joe's
- 1 pound large shrimp peeled and deveined*
- 1/4 cup thinly sliced green onions about 2
- 2 Tablespoons thinly sliced fresh basil chiffonade One Minute Food Byte video link, how to chiffonade basil
- 2 Tablespoon fresh lime juice
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 pot; cook 3 minutes or until shrimp are done. Remove from heat; stir in onions, basil and lime juice.
Serves 4 (1 1/2 cups per serving) 194 calories, 5.3 grams of fat, 26.9 grams of protein, 9.9 grams of carbs*
Here's the easiest way I found to peel and devein shirmp. Snip the tails off, then snip those babies right up their spines, peel and rinse out the black vein. You can buy a shrimp deveiner, but I've found that using a pair of kitchen shears works best.(I have about 4 pairs of kitchen shears that I only use for cooking)