Description
A flavorful and comforting Thai Coconut Shrimp Soup that combines fragrant herbs and spices with creamy coconut milk and tender shrimp. This quick and easy recipe features a subtle heat from curry powder and crushed red pepper flakes, balanced by fresh lime, cilantro, and crisp Napa cabbage, creating a vibrant and aromatic dish perfect for any occasion.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 teaspoons grated fresh ginger root
- 4 teaspoons minced lemongrass or lemongrass paste
- 1 teaspoon curry powder
- 1/2 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- 13 to 14 ounce can light coconut milk
- Sea salt to taste
Main Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 cups Napa cabbage, finely shredded
Garnishes
- Lime wedges for serving
- Fresh cilantro or parsley for serving
- Green onion, sliced, for serving
Instructions
- Heat the aromatics: In a large pot over medium heat, warm the olive oil and add the minced garlic, grated ginger, and minced lemongrass. Stir frequently until the mixture becomes fragrant, which should take about 1-2 minutes.
- Add spices and broth: Sprinkle in the curry powder and crushed red pepper flakes, stirring to combine. Then pour in the vegetable broth and bring the liquid to a light boil to extract flavors from the spices.
- Cook the shrimp: Add the peeled and deveined shrimp to the lightly boiling broth. Reduce the heat to medium and simmer for approximately 3 minutes, or until the shrimp turn pink and opaque, indicating they are fully cooked.
- Add coconut milk and cabbage: Stir in the canned light coconut milk and the finely shredded Napa cabbage. Return the soup to a very light simmer to gently meld the flavors.
- Remove from heat: Immediately take the pot off the heat to avoid overcooking the shrimp and cabbage, which can become tough or soggy.
- Season and serve: Adjust the seasoning with sea salt to taste. Serve the soup hot, garnished with fresh lime juice, cilantro or parsley, and sliced green onions to add brightness and freshness.
Notes
- Use fresh lemongrass or lemongrass paste for the most authentic flavor.
- Do not overcook the shrimp to keep them tender and juicy.
- Adjust the amount of crushed red pepper flakes to control the spicy heat level.
- Light coconut milk keeps the soup creamy yet not overly rich.
- Serve immediately after cooking for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
