Spicy Thai Coconut Soup with Shrimp is a wonderful way to have some of our fresh Florida shrimp in the summertime. The soup is light and flavorful. This dish can be taken as lunch or asa appetizer course.Although this soup does take a little bit of time, it’s definitely worth the effort.
- 2 teaspoons canola oil
- 1 cup sliced mushrooms
- 1/2 cup chopped red bell pepper
- 4 teaspoons minced peeled fresh ginger, or Gourmet Garden pureed ginger (comes in a tube and is found in the produce department of your supermarket)
- 4 garlic cloves, minced
- 1 (3-inch) stalk lemongrass, halved lengthwise or 3 tbsp. Gourmet Garden pureed lemongrass
- 1 tbsp Gourmet Garden Chile Pepper Spice Blend
- 1 tsp Thai Kitchen Roasted Red Chile Paste
- 3 cups water
- 4 chicken bouillon cubes
- 1 1/4 cups light coconut milk
- 4 teaspoons fish sauce
- 1 tablespoon sugar
- 1/2 pound shrimp (peeled and deveined)
- Optional – 1/4 pound of baked/boiled chicken breast. We eat a lot of baked and grilled chicken around here. If we have a leftover chicken breast, then we shred it and add it to the soup when adding the shrimp
- 1/2 cup green onion strips
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Heat a 4 qt sauce pan on medium heat. Add oil to pan; swirl to coat.
- Add mushrooms, red bell pepper, ginger, garlic and lemongrass; cook 3 minutes, stirring occasionally.
- Add chile pepper spice blend and chili paste; cook 1 minute.
- Add water and bouillon, coconut milk, fish sauce, and sugar; bring to a simmer.
- Reduce heat to low; simmer for 10 minutes.
- Add shrimp to pan; cook 1 minute or until thoroughly heated.
- Spoon into bowls. Garnish with onions and cilantro.
When serving, you can treat this dish simply as a soup or you can serve in a bowl over white, steamed rice (our favorite). This soup is a little spicy (of course it’s Thai). We always serve with our favorite hot sauce.