This light yet savory soup has become a fast favorite by loved ones around here. It is versatile, as it can be served hot or cold, as an appetizer for a dinner party or a main course any night of the week. This ambrosial soup hits every part of the palate; it starts out creamy and sweet, then leaves a subtle, lingering kick. Thai dishes are crazy like that! But my words don’t do it justice. You’ll just have to try it and see for yourself. And as my Spanish “mama” always said before every meal, “¡Buen provecho!”
Thai Coconut Shrimp Soup
Ingredients
- 2 Tablespoons coconut oil
- 3 large garlic cloves, minced
- 1 1 inch piece ginger, peeled and grated
- 1 teaspoon tumeric (dry) or 1 inch piece grated
- 1 tablespoon chili-garlic sauce or sriracha
- 1 lime, zest (don't get the bitter white pith!) and juice
- 1 Tablespoon jarred or 2 tablespoons fresh lemongrass, chopped
- 2 cans organic light coconut milk
- 3 cups low sodium chicken broth or vegetable broth
- 2 teaspoons agave nectar or honey
- 1 teaspoon fish sauce
- 1 teaspoon curry powder (preferably madras)
- 1 lb jump shrimp, peeled and deveined
- ½ package soba/buckwheat noodles, cooked (optional)
- salt to taste
- Garnish:
- ¼ cup green onions, chopped, light green and white parts only
- basil, cilantro, or keffir lime leaves
Method
- Heat coconut oil in large saucepan on medium high heat. Add garlic, ginger, tumeric, and chili-garlic sauce and sauté until fragrant (about 1 minute). Add in lime juice and zest, lemongrass, coconut milk and chicken/veg broth. Stir in agave nectar/honey, fish sauce and curry powder. Salt to taste. Let simmer, stirring every 2 minutes or so.
- Meanwhile, if adding, cook the noodles according to directions on package. I like to use soba noodles for their nuttiness and health benefits but do not be afraid to use what you have on hand! Any thin noodle will do.
- Lastly, add shrimp to the soup until they are opaque and pink. (Hint: buy shrimp already peeled and deveined if you hate doing that as much as I do! Big time saver.)
- Then turn off heat. Divide noodles in bowls then pour soup over noodles. Garnish with green onions and herbs.
- Serve hot or cold! And this soup gets better over time (because flavors meld together) so I highly recommend making more than you want to eat (sans the shrimp and noodles.)
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