Thai Coconut-Shrimp Soup

  • Difficulty: Medium
  • 30 minutes
  • 6 servings

Fresh ginger gives a heavenly touch to this Thai coconut shrimp soup! We’re in love with the result, but if you look for a milder spiciness, use sliced ginger instead of crushed and discard the slices after you add the shrimp into the simmering liquid.

Ingredients Needed for Thai Coconut-Shrimp Soup

3 cups of chicken broth
1½ cups of unsweetened coconut milk
1 jalapeno, sliced
1 teaspoon ginger root, shredded
2 tablespoons of fish sauce
1 teaspoon freshly grated lime zest
1 pound shrimp
1 tablespoon lime juice
2 spring onions, thinly sliced
2 tablespoons of fresh cilantro, chopped

How to Cook Thai Coconut-Shrimp Soup

  1. Add the chicken broth, coconut milk, jalapeno, ginger, fish sauce and lime zest in a large saucepan. Place it on medium-low heat and bring the liquid to a boil. Partially cover with a lid and simmer for 10 minutes.
  2. Add the shrimp and lime juice. Simmer further for 3-5 minutes.
  3. Add the spring onion and fresh cilantro before removing the soup from the heat.

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