The Popular Thai Shrimp Coconut Soup, So Easy & Delicious You Will LOVE IT!

Entree

You’re going to fall in love with this hugely popular soup if you love Thai food or haven’t tried it. And once you try this recipe you’ll be so surprised HOW EASY it is to make at home and HOW DELICIOUS it really is. Say goodbye to takeout!

Like almost all Thai cuisine, you get the balanced flavors of a little sour, spicy, salty and sweet aftertaste, as well as the taste of coconut. You get so much flavor in one bowl of soup it will make your taste buds come alive!

It’s easy. This is a tried and true recipe for people to easily cook and enjoy, so we can guarantee that you will love it. Serve with rice and slices of lime for an amazing Thai culinary experience!

Simple ingredients of shrimp, coconut, vegetables and spices..

For a very delicious, full-flavored soup!

Easy and Delicious!

HOW TO MAKE THAI SHRIMP COCONUT SOUP

Servings: 2


Ingredients:

  • 8 oz shrimp
  • ½ Cup jasmine rice
  • 1 13.5 oz can unsweetened coconut milk
  • 2 cloves garlic
  • 2 stalks lemongrass
  • 1 1″ piece ginger
  • 1 lime
  • 1 red bell pepper
  • 1 scallion
  • 1 bunch cilantro
  • 2 Tbs red curry paste
  • 2 Tsp coconut palm sugar

Directions:

  1. Cutting your produce: Wash and dry the fresh produce. Peel and mince the garlic and ginger. Roughly chop the cilantro. Cut off and discard the ends of both lemongrass stalks; peel away the fibrous outer layers until you reach the white, pliable cores. Mince one of the cores. Cut the remaining core in half lengthwise; using the back of your knife, smash both sides of each half. Using a vegetable peeler, remove the green rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest. Quarter the lime. Cut the bell pepper into bite-sized pieces at an angle. Thinly slice the scallion, separating the white bottoms and green tops.
  2. In a small pot, heat the rice, 1 cup of water and a generous pinch of salt to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water is absorbed and the rice is tender. Remove from heat and set aside.
  3. In a medium pot, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, minced lemongrass and white parts of the scallion. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the bell pepper; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened.
  4. To the pot of aromatics, add as much of the red curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
  5. Add the coconut milk, coconut palm sugar, lime zest, smashed lemongrass and 1 cup of water to the pot of aromatics and curry; season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined. (Be careful not to boil the soup, as the coconut milk may separate.)
  6. Season the shrimp with salt and add them to the soup. Cook, stirring occasionally, 8 to 10 minutes, or until the shrimp are opaque and cooked through; season with salt and pepper to taste. Turn off the heat and stir in half the cilantro and the juice of 2 lime wedges. Discard the smashed lemongrass stalk. Divide the soup and rice between 2 bowls. Garnish with the green parts of the scallions and the remaining cilantro and lime wedges. Enjoy!

Directions:

  1. If you don’t like shrimp, you can substitute it with chicken, tofu or potato.
  2. Make extra if you’re serving more people, or just for delicious leftovers.

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