Thai-Style Shrimp Soup: A Delightful Fusion of Flavors
Today, I’m thrilled to share a recipe that brings a little taste of Thailand right into your kitchen. This Thai-Style Shrimp Soup combines the richness of coconut milk with the zest of fresh herbs and spices, all rounded out with tender shrimp and crisp vegetables. It’s a complete meal that is not only filling but also bursting with exotic flavors. Whether you are a fan of Asian cuisine or looking to try something new, this recipe is an easy and delicious choice!
Ingredients:
- 200g Rice Noodles: These form the base of our soup, offering a lovely texture and a great way to soak up the flavors.
- 2 Bok Choys (optional): Adds a crunchy, fresh element to the soup.
- 2 cm Fresh Ginger, grated: Brings a warm, spicy flavor that is quintessential in Thai cooking.
- 1 Clove Garlic, minced: Adds a hint of sharpness and depth.
- 1 Lemongrass Stalk, halved lengthwise: Infuses the broth with a citrusy, floral aroma.
- 3 tbsp Oil: Needed for sautéing, enhancing the flavors of the aromatics.
- 3 tbsp Red Curry Paste: Provides the vibrant color and spicy backbone of the soup.
- 700 ml Vegetable Broth: Serves as the soothing liquid base.
- 1 can Coconut Milk: Adds creaminess and a subtle sweetness.
- 300g Peeled Shrimp or Tofu: The main protein; shrimp adds a seafood richness, while tofu can be a great vegan substitute.
- 1 Red Bell Pepper, thinly sliced (frozen works fine): Brings a sweet, mild crunch and a pop of color.
Directions:
- Prepare the Noodles: In a pot of boiling salted water, cook the rice noodles as per the package instructions. One minute before the noodles are done, add the bok choys to blanch them slightly. Drain and rinse with ice water to maintain their vibrant color and crisp texture. Set aside.
- Sauté the Aromatics: In the same pot, heat 2 tablespoons of oil over medium heat. Add the grated ginger, minced garlic, halved lemongrass, and curry paste. Cook for about 1 minute until fragrant, stirring to prevent burning.
- Simmer the Broth: Pour in the vegetable broth and coconut milk. Let the mixture simmer gently on low heat, allowing the flavors to meld together.
- Cook the Protein: In a separate non-stick pan, heat the remaining 1 tablespoon of oil. Sauté the shrimp (or tofu) and red bell pepper slices for about 2 minutes, just until the shrimp are pink and cooked through, or the tofu is heated through. Season with salt and pepper to taste.
- Assemble the Soup: Divide the cooked noodles, shrimp (or tofu), and bok choys among four serving bowls. Pour the hot broth over each. Finish with a splash of fresh lime juice for an extra zing.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Calories: 400 kcal per serving
- Servings: 4
This Thai-Style Shrimp Soup is perfect for a quick weeknight dinner or a comforting weekend meal. It’s light yet satisfying, with each spoonful offering a burst of flavors that are sure to delight your palate. Enjoy this beautiful soup with your loved, and let the flavors transport you to the vibrant streets of Thailand!
Soupe thaï aux crevettes
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Thai Shrimp Soup is a delightful blend of spicy, creamy, and savory flavors, perfect for a comforting meal. The combination of coconut milk, red curry paste, and fresh ginger creates a rich and aromatic broth, while the tender shrimp and crunchy bell pepper add texture and depth to the dish.
Not only is this soup incredibly tasty, but it’s also quick and easy to prepare, making it ideal for a weeknight dinner or a special occasion. Customize it to your liking by adding tofu for a vegetarian option or mixing in your favorite vegetables. Serve it hot, garnished with fresh lime juice for a zesty finish. This soup is sure to impress with its vibrant colors and bold flavors.
Ingredients
200 g rice noodles
2 bok choys (optional)
2 cm fresh ginger, grated
1 clove garlic, minced
1 lemongrass stalk, halved lengthwise
3 tbsp oil
3 tbsp red curry paste
700 ml vegetable broth
1 can coconut milk
300 g peeled shrimp or tofu
1 red bell pepper, thinly sliced (frozen)
Instructions
In a pot of boiling salted water, cook the rice noodles according to package instructions. One minute before the end of the suggested cooking time, add the bok choys. Drain and rinse with ice water to keep the bok choys green. Set aside.
In the same pot, heat 2 tbsp of oil and sauté the ginger, garlic, halved lemongrass, curry paste, and salt for 1 minute.
Add the vegetable broth and coconut milk, and let simmer over low heat until ready to serve.
In a non-stick pan, heat 1 tbsp of oil and sauté the shrimp and bell pepper for about 2 minutes. Season with salt and pepper.
Divide the rice noodles, shrimp, and halved bok choys into bowls and pour the hot broth over them. Add a splash of lime juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400 kcal