Thai Coconut Shrimp Soup with Lime

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 stalks lemongrass, finely chopped
• 2 cups vegetable broth
• 1 13.5-ounce can coconut milk
• 2 cups water
• 2 tablespoons Thai red curry paste
• 1 pound shrimp, peeled and deveined
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, and lemongrass; cook for 1 minute.
3. 3 Add broth, coconut milk, water, and curry paste. Bring to a gentle simmer.
4. 4 Stir in shrimp, fish sauce, lime juice, and sugar. Cook until shrimp are pink and opaque.
5. 5 Ladle soup into bowls, garnish with cilantro and lime wedges.
6. 6 Serve immediately.

Equipment

• Large pot
• Cutting board
• Chef's knife

Variations

• Add straw mushrooms or bamboo shoots for extra texture.
• Include diced bell peppers for added sweetness.

Substitutions

• If coconut milk is too rich, substitute half with chicken broth.
• Use shrimp stock instead of vegetable broth for a richer flavor.

Pairings

• Pairs well with a crisp sauvignon blanc.
• Serve with a side of spring rolls.

Nutrition

Tips

• For a spicier kick, add extra Thai red curry paste or diced chilies.
• To save time, use pre-chopped lemongrass from the Asian aisle.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of coconut milk to restore creaminess.

Serving Suggestions

• Serve with steamed jasmine rice.
• Accompany with warm crusty bread.

FAQ