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Soup

    Appetizers

    Thai Coconut Shrimp Soup

    I love Thai food! It is one of my favorite cuisines to cook. What I love about Thai cuisine is that it’s easy to make because of the ready made pastes. One of my favorite pastes is Thai Tom Yum paste. It’s versatile because I can make all sorts of soups with various ingredients. There is even a vegetarian version for people who are allergic to shrimp. Another reason why I love this soup, it is quick and easy to make. Feel free to substitute tofu for a vegetarian option.  Here is how I make it:

     

    Thai Coconut Shrimp Soup

    Print Recipe
    Serves: 4

    Ingredients

    • 3 tbs of Thai Tom Yum paste
    • 3 cups of chicken broth
    • 1 can of coconut milk (usually 13.5 oz)
    • 1 lb shrimp, peeled and deveined
    • 1/2 cup straw mushrooms or button mushrooms
    • 1 red bell pepper, julienned (or any vegetable you would like to add)
    • 2 tbs of lime juice
    • salt, as desired
    • 2 tbs chopped cilantro

    Instructions

    1

    Add broth to a pot.

    2

    Turn on stove to medium and put pot on stove.

    3

    Once broth starts to boil, add Tom Yum paste.

    4

    Boil for 3-5 minutes.

    5

    Lower heat and add mushrooms and red bell pepper.

    6

    Cook for another 5 minutes.

    7

    Add coconut milk and shrimp.

    8

    Cook for 5 minutes until shrimp are cooked and are pink.

    9

    Take off of stove and add lime juice.

    10

    Add salt if needed.

    11

    Garnish with cilantro and serve.

    Notes

    Optional: add noodles for a heartier meal. Add shrimp once, noodles have cooked for 5 minutes.

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