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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 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

  • 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

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).
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.