Thai Coconut Shrimp Soup

Name: Thai Coconut Shrimp Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 Medium-sized pot of soup; about 4 servings
Ingredients: 1 teaspoon sesame oil; 3 tablespoons fresh lime juice; 3 tablespoons low-sodium soy sauce; 2 teaspoons sriracha (or sriracha style) hot sauce; 1 pound medium shrimp, peeled and tails removed; 2 tablespoons red curry paste; 2 large strips of lime zest (you can use a vegetable peeler to help you with this); 1 tablespoon fresh grated ginger or fresh ginger juice; 5 cups chicken or vegetable stock; 3/4 cup rice (I used long-grained jasmine); 2 cups Pacific Brand Unsweetened Coconut Milk; 1 cup frozen red bell pepper strips; 1 cup frozen peas; 1 carrots, peeled and cut into thin strips; 2 jalapeño peppers, seeds removed and cut into thin slices; 1/4 cup fresh cilantro, chopped

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
1 Medium-sized pot of soup; about 4 servings
Course
Others

Thai Coconut Shrimp Soup

Iris Warren

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A Spicy Thai Shrimp Soup lightened up with a touch of sweet coconut milk! Unique and so addicting!

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Ingredients

Servings

1 teaspoon sesame oil
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
2 teaspoons sriracha (or sriracha style) hot sauce
1 pound medium shrimp, peeled and tails removed
2 tablespoons red curry paste
2 large strips of lime zest (you can use a vegetable peeler to help you with this)
1 tablespoon fresh grated ginger or fresh ginger juice
5 cups chicken or vegetable stock
3/4 cup rice (I used long-grained jasmine)
2 cups Pacific Brand Unsweetened Coconut Milk
1 cup frozen red bell pepper strips
1 cup frozen peas
1 carrots, peeled and cut into thin strips
2 jalapeño peppers, seeds removed and cut into thin slices
1/4 cup fresh cilantro, chopped

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Instructions

In a medium-sized skillet heat the oil over medium-high heat. Once hot, add the shrimp, lime juice, soy sauce, and hot sauce; cook for 2 minutes, then flip the shrimp and cook for another 2 minutes. Remove pan from heat and set aside.
In a large saucepan or stockpot combine the red curry paste, lime strips, ginger and chicken stock; bring to a rolling simmer over medium heat. Add rice, stir well to combine, then partially cover the pan and simmer on medium-low heat, stirring occasionally, until rice is almost done, about 20 minutes. Stir in the coconut milk, peppers, and peas. Bring mixture back to a simmer and continue cooking for another 10-15 minutes, or until the rice is soft to the bite. Stir in the shrimp and all of the liquid they were cooked in; cook for another 2 minutes. Stir in carrots, jalapeños, and cilantro. Pour into bowls, top with additional cilantro if desired, and serve at once!