Description
This Thai Shrimp Soup is a comforting and flavorful dish that brings together the aromatic essence of lemongrass, kaffir lime leaves, and Thai chilies. Creamy coconut milk balances the spicy and tangy notes, making it an ideal soup for cozy dinners. Ready in just 35 minutes, this soup showcases authentic Thai flavors with tender shrimp and fresh mushrooms.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
Broth and Aromatics
- 4 cups chicken broth
- 2 stalks lemongrass, chopped
- 3 kaffir lime leaves
- 1 inch ginger, sliced
- 2-3 Thai chilies, sliced
Vegetables
- 1 cup mushrooms, sliced
Condiments and Garnish
- 1 can coconut milk (approximately 13.5 oz)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Cilantro for garnish
Instructions
- Prepare the broth and aromatics: In a pot, combine chicken broth, chopped lemongrass, kaffir lime leaves, sliced ginger, and Thai chilies. This mixture will infuse the broth with vibrant flavor.
- Simmer the broth: Bring the mixture to a boil, then lower the heat and let it simmer gently for 10 minutes to deepen the infusion of flavors.
- Add mushrooms: Stir in the sliced mushrooms and continue cooking for another 5 minutes until they soften and absorb the flavors of the broth.
- Cook the shrimp: Add the peeled and deveined shrimp to the pot and cook until they turn pink and are just cooked through, about 2-3 minutes.
- Incorporate coconut milk and seasonings: Stir in the coconut milk, fish sauce, and lime juice. Heat through gently but do not boil to preserve the creaminess of the coconut milk.
- Finish and garnish: Remove the soup from heat and ladle into bowls. Garnish each serving with fresh cilantro leaves for a burst of fresh flavor.
Notes
- For a spicier soup, add extra Thai chilies or leave some of the seeds in.
- To make this soup vegetarian, substitute shrimp with firm tofu and use vegetable broth instead of chicken broth.
- If kaffir lime leaves are unavailable, a splash of lime zest can be used as a substitute.
- Adjust the lime juice and fish sauce to taste for desired balance of tanginess and saltiness.
- Serve this soup with steamed jasmine rice to soak up the delicious broth.
