Shrimps are a versatile and popular seafood choice that bring a unique, sweet, and slightly briny flavor to any dish. Rich in high-quality protein and low in calories, they are a nutritious addition to your meals. Shrimps are also packed with essential vitamins and minerals like B12, iodine, and omega-3 fatty acids, promoting heart and brain health. Whether grilled, sautéed, or simmered in a soup, shrimps cook quickly, making them a convenient option for busy weeknights. Their firm, succulent texture and delicate taste make them a favorite in a variety of global cuisines. Thai curry paste is a vibrant, aromatic blend of fresh herbs, spices, and chili peppers that forms the backbone of many classic Thai dishes. Green curry paste, in particular, is known for its bright, spicy, and herbaceous flavor, featuring ingredients like green chilies, garlic, lemongrass, galangal, and kaffir lime leaves. This paste provides a deep, complex flavor profile, balancing heat with aromatic freshness. Available in various heat levels, Thai curry paste is a versatile pantry staple that can be used to create authentic Thai curries, soups, and marinades, infusing dishes with bold flavors. Creating a flavorful soup with shrimps and Thai curry paste is a culinary journey that combines the best of land and sea. Start by simmering aromatic ingredients like lemongrass, garlic, and ginger to form a fragrant base. Adding Thai green curry paste introduces a burst of spicy, herbaceous flavors that meld beautifully with the creamy richness of coconut milk. When you introduce succulent shrimp to the simmering broth, they absorb the complex flavors while adding their own sweet, briny taste. The result is a harmonious, vibrant soup that tantalizes the taste buds with layers of spice, sweetness, and umami. This Thai shrimp curry soup is not only delicious but also quick to prepare, making it an ideal choice for a satisfying and unique meal any night of the week.
Why is this the best recipe?
Rich and Creamy Texture: The combination of coconut milk and chicken broth creates a luxurious, creamy texture that perfectly complements the tender shrimp and aromatic spices. This balance of creaminess and savory depth ensures a satisfying and comforting soup. Authentic Thai Flavors: Infused with authentic Thai ingredients like lemongrass, ginger, and Thai green curry paste, this recipe captures the true essence of Thai cuisine. These fresh, aromatic components provide a delightful burst of flavor that is both unique and familiar. Quick and Easy Preparation: Despite its complex and layered flavors, this soup is quick and easy to prepare. With minimal prep time and straightforward instructions, you can enjoy a gourmet meal without spending hours in the kitchen, making it perfect for busy weeknights. Versatile and Customizable: This recipe offers flexibility to suit various dietary preferences and ingredient availabilities. You can easily substitute shrimp with chicken, tofu, or other seafood, and add your favorite vegetables to make it your own. This adaptability ensures that the soup can cater to a wide range of tastes and nutritional needs.
Ingredients and substitutes
Thai Curry Paste – This is readily available in any supermarket in the Asian food section. In fact, you will find it in hot, medium spicy, or less spicy options. Try getting one that is made in Thailand for a more authentic flavor. You can use a red or green curry paste for this soup. Coconut milk – Use full-fat coconut milk, which is readily available in cans or cartons. If you can’t find coconut milk, use half the amount of coconut cream with water or broth to make the required amount of liquid. Vegetables – I am using yellow onions, but scallions will work too. Use fresh ginger and garlic cloves for the best flavors. Fish sauce and stock – The sauce adds a bit of fish flavor and authenticity to the dish, but if you can find it, feel free to omit it. If you like a less fishy flavor, omit the stock and use water. Shrimps – I’m using uncooked frozen shrimp, but you can use fresh shrimp or cooked frozen shrimp. If you use cooked food, add them at the last minute so they do not overcook. Acid – Most Asian recipes use lime juice with kaffir lime leaves but lemon juice would work just as well. Noodles – You can serve these with egg noodles these take about 3 minutes to cook. If you use rice noodles usually only 2 minutes. Just pay attention to the cooking times mentioned on the package.
Step-by-step: Thai shrimp soup
Prepare the Soup Base: Heat a bit of oil in a large pot over medium heat. Add the minced onion and cook until translucent. Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant. Infuse the Flavors: Add the lemongrass pieces and Thai green curry paste to the pot. Cook for about 2-3 minutes, stirring frequently, until the curry paste is well incorporated and aromatic. Create the Soup Base: Pour in the coconut milk and chicken broth. Bring the mixture to a simmer over medium heat. Let it simmer for about 10 minutes to allow the flavors to meld together. Cook the Shrimp: Add the shrimp to the pot and cook for about 3-5 minutes until they turn pink and opaque. Season the Soup: Stir in the fish sauce and lemon juice. Adjust the seasoning with salt and pepper to taste. Remove the lemongrass pieces before serving. Serve: Ladle the soup into bowls and serve hot. Enjoy it on its own or with steamed jasmine rice for a complete meal.
Tips for Success
Use Fresh, High-Quality Ingredients: Fresh lemongrass, ginger, garlic, and shrimp will provide the best flavor and texture. Fresh ingredients are key to achieving the authentic taste of Thai cuisine. Properly Prep Your Ingredients: Mince the onion, garlic, and ginger finely to ensure they evenly distribute their flavors throughout the soup. Bruise the lemongrass stalks to release their aromatic oils. Balance the Flavors: Thai cuisine is all about balance. Taste your soup as you go and adjust the seasoning. Add more fish sauce for umami, lime juice for acidity, or a bit of sugar if you need a touch of sweetness. Control the Heat: Start with a small amount of Thai green curry paste and add more based on your spice tolerance. Remember, you can always add more heat, but it’s hard to take it away once it’s in the soup. Cook Shrimp Just Right: Add the shrimp towards the end of the cooking process and cook them just until they turn pink and opaque. Overcooked shrimp can become rubbery and lose their delicate texture. Remove Lemongrass Before Serving: Lemongrass stalks are tough and fibrous. Make sure to remove them before serving the soup to avoid any unpleasant bites. Customize to Your Preference: Feel free to add or substitute vegetables based on what you have on hand or prefer. Bell peppers, mushrooms, and baby corn are great additions. Serve Hot and Fresh: This soup is best served hot and fresh. If making ahead, add the shrimp and cook just before serving to ensure they retain their optimal texture. Garnish for Extra Flavor: Fresh cilantro, green onions, and thinly sliced Thai chilies not only add color but also an extra layer of flavor. Garnish your soup just before serving. Pair with Rice or Noodles: For a more filling meal, serve the soup with steamed jasmine rice or rice noodles. The rice helps soak up the flavorful broth and makes for a complete dish. Store and Reheat Properly: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the soup’s delicate flavors and texture.
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Frequently asked questions
Creative variations
Red color – Use red curry paste instead of green for a green Thai shrimp soup. Vegetables – I’m using noodles today, so make a wholesome and hearty soup, but you can also add small diced vegetables such as peas, green beans, carrots, and mushrooms. If you use vegetables like red peppers, add them at the end because red bell peppers will soften too quickly. Alternatively, if you use vegetables like potato, broccoli, and cauliflower, cook them until tender before you add the shrimps to prevent the shrimps from becoming too chewy. Rice – You can also serve this soup with a bowl of steamed rice. Try white or brown rice and other grains like quinoa, buckwheat, and cauliflower rice.
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