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Thai Shrimp Soup Recipe
Thai Shrimp Soup Recipe photo by Taste of Home
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Thai Shrimp Soup Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 8 servings

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 sauce 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

Nutritional Facts

1 cup: 163 calories, 7g fat (3g saturated fat), 69mg cholesterol, 505mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

Directions

  1. 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.
  2. 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).
Originally published as Thai Shrimp Soup in Healthy Cooking February/March 2011, p33


Reviews for Thai Shrimp Soup

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
angcy User ID: 1160970 245672
Reviewed Mar. 19, 2016

"I follow this recipe for its broth. The flavor is good enough but not spicy enough for me. So I added a few more tablespoon of curry paste to get to the spicy level that I like."

MY REVIEW
huqreza User ID: 8229930 218855
Reviewed Jan. 25, 2015

"Nice & delicious recipe!"

MY REVIEW
ejt325 User ID: 4790999 131533
Reviewed Sep. 30, 2014

"This was quick and easy."

MY REVIEW
Ltral User ID: 7579966 124112
Reviewed Jan. 3, 2014

"Wow is all I can say. What a great taste and easy to make. I did not have lemongrass - used lemon peel and lime juice."

MY REVIEW
theosuperstar User ID: 1022260 131531
Reviewed May. 12, 2013

"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!"

MY REVIEW
lindsayinkster User ID: 3175807 194028
Reviewed Feb. 24, 2013

"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."

MY REVIEW
CanadianChris User ID: 6354761 177137
Reviewed Jun. 13, 2012

"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."

MY REVIEW
catsenior User ID: 1582529 194114
Reviewed Feb. 5, 2012

"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."

MY REVIEW
emit1961 User ID: 4614913 149235
Reviewed Nov. 26, 2011

"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!"

MY REVIEW
dezzie0807 User ID: 4072915 115817
Reviewed Mar. 13, 2011

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

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