I absolutely love Thai Food especially Thai Coconut Shrimp Soup. Unfortunately, I found that it is very hard to find good Thai food in Willow Springs, Holly Springs or Fuqua -Varina, North Carolina. Thus my quest to make the best Thai Coconut Shrimp Soup I could possibly make. I mean lets face it a Southern cook making Thai soup is kind of an oxymoron right? But after several attempts I think this Southern cook has conquered making a pretty awesome Thai Coconut Shrimp Soup.
The combination of the creamy coconut paired with ginger, garlic, red curry, lemongrass and lime gives this soup it’s unique and delicious flavor. The authentic and bold Thai flavors make this soup irresistible. If you are not a fan of shrimp, you can easily use chicken, pork or even tofu for a vegetarian option. Honestly this soup makes my heart so happy and knowing that I made this super flavorful Thai soup at home makes me feel so accomplished. And it was a big hit with the family.
When you are making this soup your kitchen will fill with the fresh and sweet aroma of the lemongrass, ginger and coconut. Oh so good. Literally, my son-in-law, Reed, came out of his office to find out what I was cooking because the house smelled so good.
Best thing about this soup is it is so easy to make. Although it does require a few ingredients you may not have in your pantry, they are easy to find at most markets or Asian markets. One of my favorite places to go to find the ingredients in this soup is the Grand Asia Market located in South Hills Mall and Plaza on Buck Jones Road.
If you love Thai food as much as I do I know you will love this Thai Coconut Shrimp Soup. All the fresh flavors and creamy coconut I promise you this soup is so good and you can thank me later!
Quick and Easy Thai Coconut Shrimp SoupCourse: Soups, Main
1 tablespoon extra virgin olive oil
2 tablespoons grated fresh ginger
2 cloves of garlic, minced
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
2 tablespoons lime juice
2 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 ½ pounds medium shrimp – peeled and deveined
salt and pepper to taste
1/4 cup chopped fresh cilantro, to garnish
1/2 cup bean sprouts, to garnish
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, garlic and curry paste in the heated oil for 1 minute.
- Slowly pour the chicken broth over the mixture, stirring continually.
- Stir in the brown sugar; simmer for 15 minutes.
- Stir in the coconut milk, lime juice and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
- Add the shrimp; cook until no longer translucent about 3 to 4 minutes.
- Stir in the lime juice; season with salt; garnish with cilantro and bean sprouts.