Best 2 Thai Shrimp And Chicken Soup Recipes

Indulge in the symphony of flavors with this tantalizing Thai Shrimp and Chicken Soup, a culinary masterpiece that harmonizes the vibrant essence of Thailand. This delectable soup is a fragrant blend of aromatic lemongrass, spicy chilies, and tangy lime, creating a flavor profile that dances on your palate. Succulent shrimp and tender chicken come together in a captivating interplay of textures, while the addition of straw mushrooms, tomatoes, and bell peppers adds a symphony of colors and nutrients. This authentic Thai soup is a perfect balance of sweet, sour, and spicy, guaranteed to transport your taste buds to the bustling streets of Bangkok. Dive into the depths of this culinary journey and discover the art of Thai cuisine with our step-by-step recipe.

Check out the recipes below so you can choose the best recipe for yourself!

THAI SHRIMP SOUP

Thai Shrimp Soup image

This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 19

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 lemongrass 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, julienned
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon curry powder

Steps:

In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. 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 juice, lime zest and curry powder; heat through. Discard lemongrass.

Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

THAI SHRIMP AND CHICKEN SOUP

Thai Shrimp and Chicken Soup image

This is a quick-fix recipe using convenience products you can usually find in your supermarket. When I made it the first time, I bought the coconut milk, but forgot to add it. I have made it now both with and without, and we prefer it without the coconut milk. You might want to taste it before you add the coconut milk yourself and see if you want to stop there. The recipe is from Cooking Light magazine, and is only mildly spicy.

Provided by SharleneW

Categories Chicken

Time 39m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 cups reduced-sodium fat-free chicken broth
1 cup bottled clam juice
1 tablespoon fish sauce
2 teaspoons instant minced garlic
1 1/2 teaspoons bottled minced fresh ginger
3/4 teaspoon red curry paste
1 (8 ounce) package presliced mushrooms
1/2 lb large shrimp, peeled and deveined
1/2 lb boneless skinless chicken breast, cut into 1 inch pieces
1 (3 ounce) package trimmed snow peas
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons sliced green onion tops
2 tablespoons chopped fresh cilantro
1 (13 1/2 ounce) can light coconut milk

Steps:

Combine chicken broth, clam juice, fish sauce, minced garlic, minced ginger, and red curry paste in a large Dutch oven, stirring with a whisk.
Add mushrooms, bring to a boil.
Reduce heat and simmer 4 minutes.
Add the shrimp, chicken and snow peas; bring to a boil.
Cover, reduce heat, and simmer 3 minutes.
Stir in lime juice, sugar, green onions, cilantro and coconut milk.
Cook 2 minutes longer or until thoroughly heated.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: The fresher your ingredients, the better your soup will taste. If possible, use organic or locally-sourced ingredients.
Don't Overcook the Shrimp and Chicken: Shrimp and chicken cook quickly, so be careful not to overcook them. Overcooked shrimp and chicken will be tough and chewy.
Add Vegetables Last: Add the vegetables to the soup last so that they retain their crunch and flavor.
Season to Taste: Taste the soup and adjust the seasonings as needed. You may need to add more salt, pepper, or other spices.
Garnish Before Serving: Before serving, garnish the soup with fresh herbs, such as cilantro or basil. This will add a pop of color and flavor.

Conclusion:

This Thai shrimp and chicken soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of shrimp, chicken, vegetables, and spices creates a flavorful and aromatic soup that is sure to please everyone at the table. So next time you're looking for a delicious and healthy soup recipe, give this Thai shrimp and chicken soup a try!

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