Description
This Thai Coconut Shrimp Soup is a rich, flavorful blend of zesty aromatics, succulent shrimp, and creamy coconut milk with a kick of heat. It’s warm, comforting, and comes together in one pot for an easy weeknight meal that feels like a restaurant-quality dish.
Ingredients
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2 tablespoons olive oil
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4 cloves garlic, minced
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4 teaspoons grated fresh ginger root
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4 teaspoons minced lemongrass or lemongrass paste
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1 teaspoon curry powder
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1/2 teaspoon crushed red pepper flakes
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4 cups vegetable broth
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1 pound medium shrimp, peeled and deveined
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1 (13 to 14-ounce) can light coconut milk
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2 cups Napa cabbage, finely shredded
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Sea salt, to taste
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Lime wedges, for serving
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Fresh cilantro or parsley, for garnish
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Sliced green onion, for garnish
Instructions
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Sauté the Aromatics:
In a large soup pot, heat olive oil over medium heat. Add the garlic, grated ginger, and lemongrass. Stir gently for about 1 minute until fragrant. -
Add Spices and Broth:
Stir in the curry powder and crushed red pepper flakes. Pour in the vegetable broth and bring to a gentle boil over medium-high heat. -
Add Shrimp:
Add the shrimp to the pot and reduce the heat to medium. Let simmer for 3 minutes, or until the shrimp are pink and cooked through. -
Stir in Coconut and Cabbage:
Add the light coconut milk and shredded Napa cabbage. Increase the heat slightly and return to a soft simmer. Once it begins to bubble, remove from heat.
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Season and Garnish:
Taste and add sea salt as needed. Serve hot with lime wedges and garnish with fresh cilantro or parsley and sliced green onions. Add extra red pepper flakes for more heat if desired.
Notes
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Use full-fat coconut milk for an even creamier texture if preferred.
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Tofu or extra shrimp can be added to boost the protein content.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.
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This soup is naturally dairy-free and can be made gluten-free if using certified gluten-free broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Thai-Inspired