Quick Spicy Asian Shrimp Soup
Recipe: #20463
August 06, 2015
Categories: Shrimp, One-Pot Meal Gluten-Free, No Eggs, Non-Dairy, Sugar-Free, Spicy, more
"Forget the take-out, this it’s unbelievably easy and soooooooo much better tasting and not to mention healthier!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (571.6 g)
- Calories 375.3
- Total Fat - 17.3 g
- Saturated Fat - 8.3 g
- Cholesterol - 177.4 mg
- Sodium - 1430.7 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 3 g
- Sugars - 6.7 g
- Protein - 26.5 g
- Calcium - 216.8 mg
- Iron - 2.3 mg
- Vitamin C - 45.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Step 2
Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Step 3
Whisk in curry paste until well combined, about 1 minute.
Step 4
Gradually whisk in coconut milk and vegetable stock, cook whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Step 5
Stir in rice, shrimp, lime juice and cilantro.
Step 6
Serve immediately.
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 buying shrimp, be sure to check the label to make sure it is sustainably sourced.
- For the freshest flavor, use freshly grated ginger instead of pre-ground ginger.
- Instead of basmati rice, use quinoa. Quinoa is a great source of protein and is much higher in fiber than basmati rice, making it a healthier choice.
- Instead of butter, use olive oil. Olive oil is a heart-healthy choice and is a great alternative to butter for added flavor and richness.
Thai Coconut Curry Shrimp Soup Replace the red curry paste with 2-3 tablespoons of Thai red curry paste. Replace the vegetable stock with 4 cups of chicken stock. Add 1/2 cup of chopped bamboo shoots and 1/2 cup of sliced mushrooms to the soup. Replace the basmati rice with 1/2 cup of cooked jasmine rice.
Cucumber Sesame Salad: This refreshing salad is a perfect accompaniment to the Quick Spicy Asian Shrimp Soup. It is light and crunchy and adds a nice contrast to the soup's bold flavors. The combination of cucumber, sesame oil, and rice vinegar creates a delicious and healthy side dish.
Garlic Fried Rice: This savory fried rice is a great accompaniment to the Quick Spicy Asian Shrimp Soup. The garlic and scallions add a wonderful flavor and aroma to the dish, while the fried egg adds a nice texture. The fried rice is also a great way to use up any leftover rice you might have. Plus, it is a quick and easy side dish that is sure to please everyone at the table.
FAQ
Q: How do I make sure the shrimp is cooked properly? A: To ensure the shrimp is cooked properly, add it to the stockpot and cook, stirring occasionally, until the shrimp turn pink, about 2-3 minutes. Remove the shrimp from the stockpot and set aside.Q: How can I store cooked shrimp? A: Cooked shrimp can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to store the cooked shrimp in its own container and not with other food items.
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Fun facts:
The red curry paste used in this recipe is a popular ingredient in many Thai dishes. It was first introduced to Thailand by Indian traders in the 16th century.
The coconut milk used in this recipe is a popular ingredient in many Southeast Asian dishes. It was famously used in the dishes served to the royal family of Siam, now known as Thailand, in the 19th century.