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Thai Shrimp Soup Recipe

Thai Shrimp Soup Recipe photo by Taste of Home

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“This tasty soup comes together in minutes, and it’s acrowd pleaser. The ingredients are available in mylittle Maine grocery store, too.” —Jessie Grearson-Sapat, Falmouth, Maine

This recipe is:

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Healthy

Diabetic Friendly

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Thai Shrimp Soup Recipe

Prep: 20 min. Cook: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1 cup water
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 tablespoon fish or soy sauce
1 tablespoon red curry paste
1 lemon grass stalk
1 pound uncooked large shrimp, peeled and deveined
1-1/2 cups frozen shelled edamame
1 can (13.66 ounces) light coconut milk
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1/2 cup bamboo shoots
1/4 cup fresh basil leaves, torn
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons grated lime peel
1 teaspoon curry powder

Directions

In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemon grass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink.
Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime peel and curry powder; heat through. Discard lemon grass. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 163 calories, 7 g fat (3 g saturated fat), 69 mg cholesterol, 505 mg sodium, 9 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

Originally published as Thai Shrimp Soup in Healthy Cooking February/March 2011, p33

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Reviews for Thai Shrimp Soup

Thai Shrimp Soup

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Reviewed on May. 12, 2013 by theosuperstar

This is really fantastic and light on the calories. You can really taste the lime in this so if you don't like lime; I'd skip it. I will be making this over and over again!

Reviewed on Feb. 24, 2013 by lindsayinkster

Yummy! Yummy!

Our whole family loved this soup, and my sons ate two helpings each!

I substituted green curry paste for red, and lemon zest for lemon grass. We ate the soup served over long noodles.

This is a new family favourite! I can't wait to make it for friends.

Reviewed on Jun. 13, 2012 by CanadianChris

Excellent. excellent, excellent. I always receive compliments when I make this soup, as well as requests for the recipe itself. My family and friends "like it hot' so I tend to kick it up a notch with the spices and I vary the veggies; last time I made the soup I tossed in a bag of frozen Oriental-style vegetables, as I had a bag on hand at the time. And I have never made this recipe using actual lemon grass stalk as my local grocery store carries chopped lemon grass stalk (in a tube)in the produce section.

Reviewed on Feb. 05, 2012 by catsenior

This is the best soup I have ever had the pleasure of eating! I absolutly loved it. I couldn't find lemongrass so I left it out. I have a lot of non-shrimp eaters at my house so I put some cooked chicken in as well for them. I will make this as often as I can get away with it. Just printed out the recipe to share with a friend.

Reviewed on Nov. 26, 2011 by emit1961

We loved this recipe! I didn't have coconut milk and substituted evaporated milk. I skipped the cilantro and lime zest, didn't have it on hand, but it was still awesome! Thanks for the recipe!

Reviewed on Mar. 13, 2011 by dezzie0807

I had to sub lemon grass paste and it worked well! So good a new fav in our house!

Reviewed on Feb. 19, 2011 by JoPaHughes

I was able to find all of the ingredients locally, except for the fresh lemon grass. I used native Maine shrimp, in season now, and it was delicious...Every spoonful was a new combination of flavors. Thank you!

Reviewed on Feb. 14, 2011 by astadts

My husband and I really enjoyed this soup. It had such a nice light flavor and I loved the ingredients. Yum! We'll make this one again for sure.

Reviewed on Feb. 05, 2011 by cocotel

This soup is just fantastic. I made it last night - I used lemongrass that is sold in the jar, as getting fresh lemongrass in my community is a bit hit-and-miss. I did cook some rice noodles and put them in the bowl, then ladled the soup over. Without question, one of the best soups I have ever made. My husband had Thai soup when we went to Sydney Austalia about 10 years ago which he has been trying to find in North America ever since - this is the closest so far, according to him! I was told to "make this as often as you like"!!! Thanks for the recipe!

Reviewed on Jan. 25, 2011 by jesscarroll

This really was easy! I had to sub lemon zest for the grass though. Still so yummy!