Thai Shrimp Coconut Soup Recipes

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THAI COCONUT SHRIMP SOUP



Thai Coconut Shrimp Soup image

Thai Coconut Shrimp Soup is a gorgeous, healthy, flavor packed soup recipe that will make your tastebuds tingle!

Provided by Iowa Girl Eats

Categories     entree, light and healthy, seafood, soup or stew

Yield serves 4-5

Number Of Ingredients 17

1 Tablespoon coconut oil
1 large shallot or small onion, chopped
3 cloves garlic, pressed or minced
1 Tablespoon freshly grated ginger
3-4 Tablespoons gluten free red curry paste, depending on how hot you like it
2 cups gluten free chicken broth
15oz can coconut milk (I prefer full fat in this recipe)
1 Tablespoon gluten free Tamari or soy sauce (dish will not be GF if using soy sauce)
2 teaspoons gluten free fish sauce
1 Tablespoon coconut sugar
1/2 teaspoon dried basil
salt and pepper
1lb 16/20 jumbo shrimp, peeled and deveined
8oz mushrooms, very thinly sliced
4 cups baby spinach, roughly chopped
1 lime, cut in half, one half sliced into wedges
For serving: cooked rice, chopped cilantro

Steps:

  • Melt oil in a large soup pot over medium heat. Add shallot or onion then saute until softened, 3-4 minutes. Add garlic and ginger then saute until extremely fragrant, 1-2 minutes. Add red curry paste - careful, as it may spit a bit - then saute for 1 more minute. Slowly pour in chicken broth while scraping up any bits from the bottom of the pot then add coconut milk, gluten free Tamari, fish sauce, coconut sugar, dried basil, and salt and pepper to taste. Turn heat up to high to bring the soup to a bubble then turn heat down to medium-low and simmer for 10 minutes, stirring occasionally.
  • Turn heat up to high to bring soup to a rolling boil then add shrimp, mushrooms, and spinach. Simmer until shrimp are fully cooked through, 4-5 minutes, then squeeze in the juice of 1/2 lime and stir. Serve soup with cooked rice, lime wedges, and chopped fresh cilantro.

THAI COCONUT SOUP WITH SHRIMP (TOM KHA GOONG)



Thai Coconut Soup with Shrimp (Tom Kha Goong) image

Thai Coconut Soup with Shrimp ( Tom Kha Soup) -Making Thai soup at home is actually really easy! All the classic flavors that make Thai soup so delicious like coconut milk, lemongrass and ginger in an easy to make (and quick) recipe. You should be able to find all the ingredients at your local grocery store.

Provided by Susan | SimpleHealthyKitchen.com

Categories     Main     Soup

Time 30m

Number Of Ingredients 13

3 cups chicken (or vegetable broth, low sodium)
2 Tbsp fresh grated ginger
1 stalk lemongrass (cut in half lengthwise (or 1 Tbsp lemongrass paste))
1-2 tsp red curry paste (according to taste)
2 Tbsp fish sauce * (or sub 1 Tbsp worcestershire sauce + 1 Tbsp low-sodium soy sauce)
1 can (15oz. light coconut milk)
1 cup shitake mushrooms (sliced)
1 cup red bell pepper (cut into strips (or diced))
10-12 medium shrimp (approx.. ½ lb. peeled and deveined)
1-2 Tbsp lime juice (according to taste)
1 cup fresh cilantro (chopped)
Jasmine rice (cooked (optional))
sriracha sauce (optional- to taste)

Steps:

  • In a large pot or Dutch oven add broth, ginger, lemongrass, curry paste and fish sauce and simmer for about 10 mins.
  • Add coconut milk, mushrooms and red bell peppers. Continue to cook stirring occasionally, until mushrooms are soft (about 5 min.). Add shrimp, continue to cook until shrimp are fully cooked (about 5 min.). Remove from heat, remove lemongrass stalks and stir in lime juice. Stir in cilantro, reserving a small amount for garnish.
  • Can be served as a soup or over jasmine rice for a heartier meal option.
  • * you should be able to find fish sauce at well stocked grocery stores (in the Asian section). If it's not available you can sub 1 Tbsp worcestershire sauce + 1 Tbsp low sodium soy sauce.

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

AUTHENTIC THAI COCONUT SOUP



Authentic Thai Coconut Soup image

This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!

Provided by MIREYZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 8

Number Of Ingredients 13

1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
¼ cup lime juice
3 tablespoons fish sauce
¼ cup brown sugar
1 teaspoon curry powder
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes

Steps:

  • Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
  • Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
  • To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 21.6 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 18.4 g, Sodium 522.6 mg, Sugar 7.7 g

THAI SHRIMP COCONUT SOUP



Thai Shrimp Coconut Soup image

Make and share this Thai Shrimp Coconut Soup recipe from Food.com.

Provided by Rabia

Categories     Thai

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans coconut milk
5 cups water
1 lb shrimp (raw with tails on)
3 stalks lemongrass, thick sliced and bruised
3 kaffir lime leaves
2 tablespoons lime juice
8 ounces mushrooms, sliced thinly
2 teaspoons red curry paste (Thai Kitchen)
2 green onions, chopped
1 inch galangal, sliced thinly
1/4 cup coriander leaves or 1/4 cup Thai basil
1 teaspoon sea salt
3 jalapeno peppers, thick sliced

Steps:

  • Add water and coconut milk to pot and whisk.
  • Add salt.
  • Bring to the boil.
  • Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
  • Reduce the heat to a simmer for 10-15 minutes.
  • Strain of the big pieces.
  • Add mushrooms and jalapeno peppers.
  • Cook for 5 minutes.
  • Add shrimp and cook till shrimp is done.
  • Add green onions and lime juice.
  • Cook for 5 minutes.
  • Garnish with coriander leaves or thai basil.

Nutrition Facts : Calories 265.1, Fat 19.1, SaturatedFat 16.5, Cholesterol 110.4, Sodium 474.7, Carbohydrate 10.5, Fiber 2.8, Sugar 7.2, Protein 15.7

THAI SHRIMP SOUP



Thai Shrimp Soup image

This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 19

1 medium onion, chopped
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1 cup water
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 tablespoon fish sauce or soy sauce
1 tablespoon red curry paste
1 lemongrass stalk
1 pound uncooked large shrimp, peeled and deveined
1-1/2 cups frozen shelled edamame
1 can (13.66 ounces) light coconut milk
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1/2 cup bamboo shoots
1/4 cup fresh basil leaves, julienned
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon curry powder

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

THAI COCONUT SHRIMP SOUP



Thai Coconut Shrimp Soup image

Looking for a Thai dinner tonight? The check out this coconut and shrimp soup made using Progresso™ chicken broth.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 lb uncooked large shrimp, peeled (tail shells removed), deveined
1 tablespoon salt-free Thai seasoning
Cooking spray
1 cup refrigerated prechopped tricolor bell peppers
2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon fish sauce
1 can (13.5 oz) reduced-fat (lite) coconut milk (not cream of coconut)
1 tablespoon fresh lime juice
Chopped fresh cilantro, if desired

Steps:

  • Sprinkle shrimp with Thai seasoning; toss well. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Spray shrimp with cooking spray; add to pan. Cook 2 minutes or until shrimp are almost pink. Remove shrimp; cover to keep warm.
  • Add bell peppers to saucepan; cook 2 minutes, stirring frequently. Stir in broth and fish sauce. Heat to boiling; reduce heat. Simmer 5 minutes.
  • Stir in coconut milk and reserved shrimp. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Garnish with cilantro.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Fiber 0 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 570 mg

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