Print Options

Back to Thai Shrimp Soup >

Include these items:

Select reviews >

Taste of Home Logo

Thai Shrimp Soup

Thai Shrimp Soup
“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
8 ServingsPrep: 20 min. Cook: 20 min.

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
© Taste of Home 2013

2 of 2

Thai Shrimp Soup (continued)

Directions (continued)

  • juice, lime peel and curry powder; heat through. Discard lemon
  • grass. Yield: 8 servings (2 quarts).
Nutrition 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.
© Taste of Home 2013