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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