Thai Coconut Shrimp Soup
Recipe: #14915
October 21, 2014
"Modified from tastelove&nourish blog. For a little more substance, serve with leftover cooked white rice. If you have none leftover, allow 20 minutes extra cooking time!"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (973.9 g)
- Calories 520.5
- Total Fat - 18.8 g
- Saturated Fat - 5.6 g
- Cholesterol - 237 mg
- Sodium - 2701.2 mg
- Total Carbohydrate - 60.6 g
- Dietary Fiber - 9.5 g
- Sugars - 17.4 g
- Protein - 35.6 g
- Calcium - 414.9 mg
- Iron - 3.5 mg
- Vitamin C - 129.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a medium pot over medium heat, add the olive oil, garlic, ginger and lemongrass.
Step 2
Stir, then add the curry, crushed red pepper flakes and the broth.
Step 3
Increase the heat to medium-high bringing the broth to a gentle boil.
Step 4
Add the shrimp and reduce the heat. Simmer for 3 minutes.
Step 5
Add the coconut milk, cabbage, and salt. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
Step 6
Taste for seasonings.
Step 7
Serve in bowls with about 1/3 cup cooked rice per bowl. Top with a squeeze of lime, some cilantro, green onion and additional crushed red pepper, if desired.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp for this recipe, look for medium-sized shrimp that are peeled and deveined.
- If you don't have fresh lemongrass, you can use lemongrass paste instead.
- Substitute olive oil with coconut oil - Coconut oil has a higher smoke point than olive oil, making it a better choice for cooking at higher temperatures. It also adds a subtle coconut flavor to the soup.
- Substitute vegetable broth with mushroom broth - Mushroom broth adds a deeper, earthier flavor to the soup, which pairs nicely with the other flavors in the dish. It also adds a boost of nutrition to the soup.
Spicy Coconut Shrimp Soup Increase the amount of crushed red pepper flakes to 1/4 teaspoon, and add 1/4 teaspoon of cayenne pepper to the broth. Serve with lime wedges and extra cilantro, green onion, and red pepper flakes to taste.
Thai Mango Salad - The sweet and spicy flavors of the mango salad will complement the creamy and savory flavors of the Thai Coconut Shrimp Soup. The combination of the two dishes will create a perfect balance of sweet, spicy, and savory flavors. The mango salad will also add a nice crunchy texture to the meal.
Thai Fried Rice: Thai Fried Rice is a great accompaniment to the Thai Coconut Shrimp Soup and Thai Mango Salad. The fried rice is a savory dish that is full of flavor, and it will provide a nice contrast to the sweet and spicy flavors of the other dishes. The fried rice will also add a nice textural element to the meal, making it a great choice for a complete and balanced meal.
FAQ
Q: What type of oil should I use for this recipe?
A: Olive oil is recommended for this recipe.
Q: What is the best way to store this recipe?
A: This recipe should be stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months.
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Fun facts:
Fun Fact #1: Thai Coconut Shrimp Soup is a favorite dish of the Thai Royal Family. It is said that the dish has been served in the Royal Court since the reign of King Rama IV in the 19th century.
Fun Fact #2: This dish has become increasingly popular in recent years, thanks to celebrity chef Gordon Ramsay. He featured the soup in an episode of his show “MasterChef” in 2012, which sparked its newfound popularity.