Thai Coconut Shrimp Soup

attosa
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Thai Coconut Shrimp Soup in bowl ThriftyFun has been doing Soup of the Week posts which have been making me crave soups nonstop. I thought I'd add one of my favourite coconut shrimp soup recipes with you. This soup is sweet, spicy, savoury, and super velvety. I know you will fall in love with it! If you can't find some of the ingredients, read the segment below for substitutions.

1 lemon grass stalk: 1 teaspoon fresh lemon zest
1 Tbsp Thai curry paste: 1 tsp curry powder
2 Tbsp fish sauce: 1 Tbsp Worcestershire sauce + 1 Tbsp soy sauce

Remember that fish sauce is pretty potent, so you might want to add a little bit at a time until you reach your desired flavour.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6 servings

Ingredients:

1/2 onion, sliced
3 garlic cloves, minced
2 tsp chili paste
1 inch piece fresh ginger, peeled and sliced
1 lemongrass stalk, pounded with the side of a knife, cut into 1-inch pieces
1 Tbsp Thai curry paste
4 cups chicken broth
1 can baby corn
1 carrot, chopped
4 cups canned coconut cream
1 lb shrimp, peeled and deveined
1-2 Tbsp sugar
2 Tbsp fish sauce
3 Tbsp fresh lime juice
fresh cilantro, chopped, for garnish

Steps:

Heat a bit of oil to a pot over medium heat. Add the onion, garlic, chili paste, ginger, lemongrass, and curry paste.

Cook until onions are soft, about 5 minutes.

Add chicken broth and bring to a boil. Add baby corn and carrots, reduce heat, and simmer for about 30 minutes.

Pour in coconut cream, and then add the shrimp. Simmer until they are cooked through. It won't take long.

Stir in fish sauce, sugar, and lime juice. Make adjustments to your taste.

Cook a couple minutes, then serve in bowls. Garnish with fresh chopped cilantro.

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