Spicy Thai Coconut Shrimp Soup

Thai Shrimp and Rice Soup

Description: This Thai Shrimp and Rice Soup is a main course delight with a kick that takes no time to make, perfect for those busy weeknights when you crave something flavorful and comforting. Adapted from Gourmet, this recipe brings together the vibrant flavors of Thai cuisine in a hearty soup that’s sure to become a favorite. You can also easily substitute chicken for shrimp if desired.

Recipe Category: One Dish Meal

Keywords: Vegetable, Asian, Less than 60 Minutes, Stove Top

Nutritional Information (Per Serving):

• Calories: 282
• Fat: 13.7g
• Saturated Fat: 10.2g
• Cholesterol: 7.2mg
• Sodium: 710.9mg
• Carbohydrates: 31.1g
• Fiber: 1.3g
• Sugar: 4.6g
• Protein: 9.5g

Servings: 8

Cooking Times:

Ingredients:

• 8 cups water or chicken stock
• 4 tablespoons green curry paste
• 1 garlic clove, minced
• 4 slices ginger
• 2 tablespoons chopped cilantro
• 1 cup Thai basil leaves
• 2 pounds medium shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 cups snow peas, trimmed
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• Lime wedges, for garnish

Instructions:

1. In a stockpot, combine the water or chicken stock, green curry paste, minced garlic, sliced ginger, chopped cilantro, and Thai basil leaves.

2. Simmer the mixture until the ginger is softened, which usually takes about 15 minutes, allowing the flavors to meld together beautifully.

3. Once simmered, strain the soup through a sieve lined with paper towels to remove any solids, leaving behind a smooth and fragrant broth.

4. Return the strained broth to the stockpot, ensuring a clean and fresh base for the soup.

5. Add the rice to the broth and simmer uncovered for an additional 15 minutes, allowing the rice to cook until tender and infused with the flavors of the broth.

6. Gently add the peeled and deveined shrimp to the simmering broth, cooking until they turn pink and opaque, which typically takes 3-4 minutes, ensuring they are perfectly cooked through.

7. Pour in the coconut milk, add the fish sauce, and toss in the trimmed snow peas, allowing them to cook for an additional 2-3 minutes until the snow peas are crisp-tender and the flavors are harmoniously combined.

8. Remove the soup from the heat and stir in the fresh lime juice, adding a burst of citrusy brightness to the soup.

9. Serve the Thai Shrimp and Rice Soup hot, garnished with lime wedges and extra Thai basil or cilantro for a vibrant and aromatic finish that elevates each spoonful.

Enjoy your flavorful Thai Shrimp and Rice Soup, a delightful fusion of exotic Thai spices and comforting warmth, perfect for any occasion! 🍜🌿🍤