Thai Coconut Shrimp Soup Recipes

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THAI COCONUT SHRIMP SOUP



Thai Coconut Shrimp Soup image

Thai Coconut Shrimp Soup is a gorgeous, healthy, flavor packed soup recipe that will make your tastebuds tingle!

Provided by Iowa Girl Eats

Categories     entree, light and healthy, seafood, soup or stew

Yield serves 4-5

Number Of Ingredients 17

1 Tablespoon coconut oil
1 large shallot or small onion, chopped
3 cloves garlic, pressed or minced
1 Tablespoon freshly grated ginger
3-4 Tablespoons gluten free red curry paste, depending on how hot you like it
2 cups gluten free chicken broth
15oz can coconut milk (I prefer full fat in this recipe)
1 Tablespoon gluten free Tamari or soy sauce (dish will not be GF if using soy sauce)
2 teaspoons gluten free fish sauce
1 Tablespoon coconut sugar
1/2 teaspoon dried basil
salt and pepper
1lb 16/20 jumbo shrimp, peeled and deveined
8oz mushrooms, very thinly sliced
4 cups baby spinach, roughly chopped
1 lime, cut in half, one half sliced into wedges
For serving: cooked rice, chopped cilantro

Steps:

  • Melt oil in a large soup pot over medium heat. Add shallot or onion then saute until softened, 3-4 minutes. Add garlic and ginger then saute until extremely fragrant, 1-2 minutes. Add red curry paste - careful, as it may spit a bit - then saute for 1 more minute. Slowly pour in chicken broth while scraping up any bits from the bottom of the pot then add coconut milk, gluten free Tamari, fish sauce, coconut sugar, dried basil, and salt and pepper to taste. Turn heat up to high to bring the soup to a bubble then turn heat down to medium-low and simmer for 10 minutes, stirring occasionally.
  • Turn heat up to high to bring soup to a rolling boil then add shrimp, mushrooms, and spinach. Simmer until shrimp are fully cooked through, 4-5 minutes, then squeeze in the juice of 1/2 lime and stir. Serve soup with cooked rice, lime wedges, and chopped fresh cilantro.

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

THAI SHRIMP COCONUT SOUP



Thai Shrimp Coconut Soup image

Make and share this Thai Shrimp Coconut Soup recipe from Food.com.

Provided by Rabia

Categories     Thai

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans coconut milk
5 cups water
1 lb shrimp (raw with tails on)
3 stalks lemongrass, thick sliced and bruised
3 kaffir lime leaves
2 tablespoons lime juice
8 ounces mushrooms, sliced thinly
2 teaspoons red curry paste (Thai Kitchen)
2 green onions, chopped
1 inch galangal, sliced thinly
1/4 cup coriander leaves or 1/4 cup Thai basil
1 teaspoon sea salt
3 jalapeno peppers, thick sliced

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.

Nutrition Facts : Calories 265.1, Fat 19.1, SaturatedFat 16.5, Cholesterol 110.4, Sodium 474.7, Carbohydrate 10.5, Fiber 2.8, Sugar 7.2, Protein 15.7

THAI COCONUT SHRIMP SOUP



THAI COCONUT SHRIMP SOUP image

Categories     Soup/Stew     Shellfish     Quick & Easy

Yield 3 people

Number Of Ingredients 11

3 cups low-sodium chicken broth
1 14-oz can unsweetened light coconut milk
1 tsp red curry paste
1 tsp fish sauce
2 tsp grated fresh ginger
1 garlic clove, crushed
1/2 tsp salt
1 cup green beans, cut into 1-inch pieces
1/2 lb medium shrimp, peeled and deveined
2 scallions, thinly sliced
Lime wedges

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 COCONUT SHRIMP SOUP



Thai Coconut Shrimp Soup image

Looking for a Thai dinner tonight? The check out this coconut and shrimp soup made using Progresso™ chicken broth.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 lb uncooked large shrimp, peeled (tail shells removed), deveined
1 tablespoon salt-free Thai seasoning
Cooking spray
1 cup refrigerated prechopped tricolor bell peppers
2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon fish sauce
1 can (13.5 oz) reduced-fat (lite) coconut milk (not cream of coconut)
1 tablespoon fresh lime juice
Chopped fresh cilantro, if desired

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.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Fiber 0 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 570 mg

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