Back to Thai Shrimp Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Thai Shrimp Soup Recipe

Thai Shrimp Soup Recipe

“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. YIELD: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

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).

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

Reviews for Thai Shrimp Soup

Sort By :
MY REVIEW
angcy
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
Reviewed Jan. 25, 2015

"Nice & delicious recipe!"

MY REVIEW
ejt325
Reviewed Sep. 30, 2014

"This was quick and easy."

MY REVIEW
Ltral
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
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
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
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
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
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
Reviewed Mar. 13, 2011

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

MY REVIEW
JoPaHughes
Reviewed Feb. 19, 2011

"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!"

MY REVIEW
astadts
Reviewed Feb. 14, 2011

"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."

MY REVIEW
cocotel
Reviewed Feb. 5, 2011

"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!"

MY REVIEW
jesscarroll
Reviewed Jan. 25, 2011

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

Loading Image