Best 18 Thai Shrimp Soup Recipes

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Calling all seafood lovers! Get ready to embark on a culinary journey to the vibrant streets of Thailand with our authentic Thai shrimp soup recipe. This tantalizing soup, known as Tom Yum Goong, is a harmonious blend of spicy, sour, and aromatic flavors that will awaken your senses and leave you craving more. Prepared with an array of fresh ingredients, including succulent shrimp, fragrant lemongrass, zesty galangal, spicy chili peppers, and a symphony of Thai herbs, this soup delivers an explosion of flavors in every spoonful. Our easy-to-follow recipe guides you through each step, ensuring that you can recreate this culinary masterpiece in the comfort of your own kitchen. Whether you're a seasoned cook or just starting your culinary adventures, this Thai shrimp soup recipe is sure to become a favorite in your recipe collection. So, gather your ingredients, fire up the stove, and let's transport ourselves to the vibrant street food stalls of Thailand with this authentic and delectable Tom Yum Goong.

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

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

SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP



Simple Thai-style Lemongrass Shrimp Soup image

You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.

Provided by Anya4405

Categories     Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 stalk lemongrass
6 slices gingerroot
1 lime
2 small red chilies
4 cups water
4 tablespoons fish sauce
1 teaspoon chili paste with garlic
6 ounces tomatoes, cut into chunks
4 ounces mushrooms, sliced (I use white or baby bella)
25 small cooked shrimp
2 tablespoons cilantro

Steps:

  • Cut off the dry end and a few top leaves of the lemongrass stem.
  • Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
  • Reserve.
  • Bruise the chilies, cut them in half, scoop out and discard the seeds.
  • Reserve the chilies.
  • Bring the water to boil.
  • Add lemongrass and ginger, and squeeze out half the lime into the water.
  • Boil 2-3 minutes.
  • Add fish sauce and chili-garlic paste.
  • Cook for another minute.
  • Add tomatoes and mushrooms.
  • Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
  • Squeeze the other half of the lime into the soup.
  • Take off the heat.
  • Add the chilies and let stand a few seconds, then add the shrimp.
  • Garnish with cilantro and serve immediately.
  • Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
  • They do add flavour when left in the soup while you eat it.

THAI SHRIMP COCONUT SOUP



Thai Shrimp Coconut Soup image

Make and share this Thai Shrimp Coconut Soup recipe from Food.com.

Provided by Rabia

Categories     Thai

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans coconut milk
5 cups water
1 lb shrimp (raw with tails on)
3 stalks lemongrass, thick sliced and bruised
3 kaffir lime leaves
2 tablespoons lime juice
8 ounces mushrooms, sliced thinly
2 teaspoons red curry paste (Thai Kitchen)
2 green onions, chopped
1 inch galangal, sliced thinly
1/4 cup coriander leaves or 1/4 cup Thai basil
1 teaspoon sea salt
3 jalapeno peppers, thick sliced

Steps:

  • Add water and coconut milk to pot and whisk.
  • Add salt.
  • Bring to the boil.
  • Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
  • Reduce the heat to a simmer for 10-15 minutes.
  • Strain of the big pieces.
  • Add mushrooms and jalapeno peppers.
  • Cook for 5 minutes.
  • Add shrimp and cook till shrimp is done.
  • Add green onions and lime juice.
  • Cook for 5 minutes.
  • Garnish with coriander leaves or thai basil.

Nutrition Facts : Calories 265.1, Fat 19.1, SaturatedFat 16.5, Cholesterol 110.4, Sodium 474.7, Carbohydrate 10.5, Fiber 2.8, Sugar 7.2, Protein 15.7

HOT AND SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS



Hot and Sour Shrimp Soup with Noodles and Thai Herbs image

Provided by Food Network

Categories     main-dish

Yield Makes 4 main dish or 8 small s

Number Of Ingredients 16

8-ounces dried rice noodles (flat, fettuccine-shaped)
1 pound medium shrimp
Salt
Few drops sesame oil
2 quarts chicken stock, preferably fresh
6 thin slices fresh galangal or fresh ginger
6 garlic cloves, smashed
2 stalks lemongrass (bottom third only, sliced thinly on the bias)
5 shallots, sliced
4 small serrano chile peppers, coarsely shredded, including seeds
1/4 cup Thai or Vietnamese fish sauce
3 teaspoons sugar
1/4 cup whole fresh cilantro leaves
1/4 cup lightly chopped Asian basil leaves
1/3 cups freshly squeezed lime juice
1 teaspoon freshly ground black pepper

Steps:

  • Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
  • Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
  • Bring the stock to a boil with galangal, garlic, and lemongrass. Turn the heat to low and simmer for 35 minutes. Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil. Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer.
  • Meanwhile, drain the noodles well and divide among four to eight bowls. Then add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice.
  • Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.

THAI HOT AND SOUR SHRIMP SOUP



Thai Hot and Sour Shrimp Soup image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 15

1 pound medium shrimp, shelled and deveined, butterflied, shells reserved
1/4 cup lime juice
4 teaspoons Thai fish sauce
1/4 cup minced fresh green chilies
2 tablespoons very finely-minced lemongrass, from tender inner part of stalk, plus 2 tablespoons thinly-sliced
2 teaspoons vegetable oil
4 cups chicken stock
2 tablespoons crumbled dried Kefir lime leaves (available in Asian markets or specialty food stores)
2 tablespoons finely-minced fresh coriander roots and stems
2 thick slices galanga root (available in Asian markets or specialty food stores)
2 medium shallots, coarsely chopped
2 teaspoons dried tamarind pulp (available in Asian markets or specialty food stores)
1/2 cup straw mushrooms, rinsed
2 heaping tablespoons fresh coriander leaves
2 teaspoons minced scallion

Steps:

  • In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup.
  • In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes.
  • Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.

SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO



South Beach Thai Shrimp Soup With Lime and Cilantro image

Appropriate for Phase I. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro.

Provided by TXOLDHAM

Categories     Thai

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
3 tablespoons fresh ginger, minced
1 small onion, thinly sliced
5 cups reduced-sodium chicken broth
1/4 teaspoon red pepper flakes
1 head napa cabbage, thinly sliced (about 3 cups)
1 1/2 lbs shrimp, peeled and deveined
2 tablespoons asian fish sauce
2 teaspoons lime zest
1/4 cup lime juice
1/2 cup fresh cilantro, chopped or 1/2 cup chopped scallion

Steps:

  • Heat oil in a large pot.
  • Add ginger and onion.
  • Cook, stirring frequently for about 3 minutes.
  • Add broth and red pepper flakes and bring to a low boil.
  • Add cabbage and cook for approximately 2 to 3 minutes.
  • Add shrimp, lime zest and lime juice.
  • Cook just until shrimp turns pink.
  • Serve hot sprinkled with cilantro or scallions.

THAI GREEN CURRY SHRIMP SOUP



Thai Green Curry Shrimp Soup image

This is a great soup that you can make a meal out of itself. Just serve the soup over a mound of cooked jasmine rice.

Provided by Ed Kozak

Categories     Thai

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces large shrimp, unpeeled
2 teaspoons green curry paste
4 ounces straw mushrooms
1/2 cup carrot, shredded
1/2 cup green beans, cut into 1-inch pieces
1 cup Chinese cabbage, cut into 1-inch pieces
2 tablespoons tamarind paste
1 tablespoon brown sugar or 1 tablespoon palm sugar
1 tablespoon fish sauce

Steps:

  • In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
  • Cool shrimp in the stock and then peel.
  • Reserve 4 cups of the stock. Set Aside.
  • Heat the reserved 4 cups of stock in a saucepan over high heat.
  • Stir in the green curry paste.
  • Add the mushrooms, carrot, green beans, and cabbage.
  • Bring to a boil then reduce heat and simmer until vegetables are just tender.
  • Stir in tamarind paste, sugar, and fish sauce.
  • Place some shrimp in a bowl and ladle in the soup.

SHRIMP PAD THAI SOUP



Shrimp Pad Thai Soup image

Pad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. -Julie Merriman, Seattle, Washington.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 13

1 tablespoon sesame oil
2 shallots, thinly sliced
1 Thai chili pepper or serrano pepper, seeded and finely chopped
1 can (28 ounces) no-salt-added crushed tomatoes
1/4 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce or fish sauce
6 cups reduced-sodium chicken broth
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
6 ounces uncooked thick rice noodles
1 cup bean sprouts
4 green onions, sliced
Optional: Chopped peanuts and additional chopped chili pepper
Lime wedges

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend., Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.

Nutrition Facts : Calories 252 calories, Fat 7g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 755mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

THAI SHRIMP & RICE SOUP



Thai Shrimp & Rice Soup image

This gem comes from the Food Network Kitchens. It's simple, very quick to prepare and has the authentic flavors of Thai cooking. I hope you enjoy this simple, flavorful soup! *For the lemongrass stalk: Remove the tough outer layers of the lemongrass stalk (usually 2 or 3 pieces) ; cut off the root end; place your knife flat against the root end and trim stalk; slice the stalk starting at the bottom and moving up until it becomes too tough and woody.*

Provided by LifeIsGood

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups chicken broth, low-sodium
1 -2 teaspoon sriracha sauce (chile-garlic sauce)
1 celery rib, thinly sliced on an angle
1 medium carrot, peeled, quartered lengthwise and thinly sliced
4 inches piece lemongrass, thinly sliced (see note in description)
2 tablespoons fish sauce
2 teaspoons sugar
1 lb medium shrimp, raw, without tails, peeled and deveined
2 cups cooked rice, preferably jasmine
1 freshly squeezed lemon, juice of (3 to 4 T.)
1/2 cup fresh cilantro leaves, coarsely chopped

Steps:

  • *You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
  • Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
  • Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
  • Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
  • Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
  • Ladle the soup into warm bowls and enjoy!

THAI SHRIMP AND RICE SOUP



Thai Shrimp and Rice Soup image

This is a main course soup with a kick that takes no time to make. You can also substitute chicken. Adapted from Gourmet.

Provided by chia2160

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

8 cups chicken stock
4 cups water
1 tablespoon green curry paste
4 garlic cloves, smashed
2 inches ginger, peeled and sliced
1 teaspoon coriander seed, crushed
2 cups cilantro (to garnish) or 2 cups Thai basil, plus some extra (to garnish)
1 cup jasmine rice
3/4 cup medium shrimp, peeled and deveined
1 (14 ounce) can coconut milk
1/4 lb snow peas, trimmed and cut into strips
2 tablespoons fish sauce
2 tablespoons fresh lime juice
salt
lime wedge (to garnish)

Steps:

  • Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
  • Simmer until ginger is softened, about 15 minutes.
  • Strain in a sieve lined with paper towels, and discard solids.
  • Return to stockpot.
  • Add rice, simmer uncovered 15 minutes.
  • Add shrimp and cook through until it turns pink, 3-4 minutes.
  • Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
  • Remove from heat, stir in lime juice.
  • Garnish with lime wedges and extra basil or cilantro.

THAI SHRIMP AND LEMONGRASS SOUP (TOM YUM SOUP)



Thai Shrimp and Lemongrass Soup (Tom Yum Soup) image

This is the best Tom Yum Soup recipe. To maximize the citrus flavor of the fresh lemongrass, crush the base and stem with the flat side of a chef's knife before slicing or before adding it to a recipe. If using larger pieces of lemongrass, remove them before serving.

Provided by Vickie Parks

Categories     Fish Soups

Time 30m

Number Of Ingredients 17

4 clove garlic, coarsely chopped
2 green serrano chilies, seeded and chopped
3 Tbsp fresh cilantro, chopped
1 1/2 tsp peppercorns, coarsely ground
8 to 10 fresh shiitake mushrooms
3 lemongrass stalks
4 fresh galangal slices, each 1/4-inch thick
2 Tbsp peanut oil (or canola oil)
4 medium shallots, thinly sliced
8 c low-sodium chicken stock
1 1/2 tsp finely grated lime zest
1/4 c fish sauce
1/4 c fresh lime juice
1 Tbsp chopped palm sugar or brown sugar
1 lb shrimp, peeled and deveined
1/4 c shredded fresh thai basil (for garnish)
1/4 c shredded fresh cilantro (for garnish)

Steps:

  • 1. In a mortar, combine the garlic, chilies, cilantro stems and pepper, and grind together with a pestle until a thick paste forms, adding 1 Tbs. water if needed to facilitate grinding. Alternatively, combine all the ingredients in a mini food processor and process to a paste. Set the chili paste aside.
  • 2. Remove and discard the stems from the mushrooms. Thinly slice the caps. Trim and crush the lemongrass stalks. Smash the galangal slices with the side of a chef's knife.
  • 3. In a stockpot over high heat, warm the oil. Add the mushrooms and sauté until they begin to brown, about 2 minutes. Stir in the lemongrass, galangal slices and shallots, and sauté until fragrant, about 2 minutes more.
  • 4. Pour in the stock, add the lime zest and bring to a boil. Reduce the heat to medium, stir in the chili paste and simmer for 3 to 4 minutes. Add the fish sauce, lime juice and palm sugar and stir to mix well. Simmer for 5 minutes to allow the flavors to develop.
  • 5. Just before serving, stir in the shrimp. As soon as they begin to turn color and are opaque, after about 3 minutes, remove the soup from the heat. Ladle the soup into individual bowls, garnish with the shredded basil and cilantro, and serve immediately.

THAI SHRIMP SOUP WITH LIME AND CILANTRO



THAI SHRIMP SOUP WITH LIME AND CILANTRO image

Yield 4

Number Of Ingredients 10

• 1 tablespoon canola oil
• 3 tablespoons minced fresh ginger
• 1 small onion, thinly sliced
• 5 cups lower-sodium chicken broth
• ¼ teaspoon red pepper flakes
• 1 (11/2-pound) head Napa cabbage, thinly sliced (about 3 cups)
• 2 tablespoons Asian fish sauce
• 2 teaspoons grated lime zest
• ¼ cup fresh lime juice
• ½ cup chopped fresh cilantro (optional)

Steps:

  • Heat oil in a large saucepan over medium heat. Add ginger and onion; cook, stirring often, until fragrant, about 3 minutes. Add broth and red pepper flakes; increase heat and bring soup to a low boil. Add cabbage and cook 2 minutes. Add shrimp, fish sauce, lime zest, and lime juice; cook just until shrimp turn pink, about 1 minutes. Serve hot, sprinkle with cilantro, if using.

THAI SHRIMP AND COCONUT SOUP WITH LEMONGRASS



THAI SHRIMP AND COCONUT SOUP WITH LEMONGRASS image

Categories     Soup/Stew     Shellfish     Simmer

Yield 4 servings

Number Of Ingredients 14

5 Thai chiles, seeded and chopped
4 stalks of fresh lemongrass, tender inner bulb only, finely chopped
4 garlic cloves, coarsely chopped
1/3 cup coarsely chopped peeled fresh ginger
1 large shallot, coarsely chopped
1 tbsp coconut oil or vegetable oil
3 1/2 cups unsweetened coconut milk
1/4 cup plus 2 tbsp dark brown sugar
1/4 cup Asian fish sauce
1/4 cup tamarind concentrate
6 fresh kafir lime leaves
3 tbsp fresh lime juice
salt and fresh ground pepper
3/4 lb medium shrimp, shelled and deveined

Steps:

  • 1. In a blender, combine the chiles, lemongrass, garlic, ginger, shallot, and 1/4 cup of water and puree until smooth. 2. In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, borwn sugar, fish sauce, tamarind, lime leaves, and 1 1/2 cups of water and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 mins. 3. Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve.

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

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.

CAMPBELL'S® THAI SHRIMP & PUMPKIN SOUP



CAMPBELL'S® Thai Shrimp & Pumpkin Soup image

Thai cuisine is a perfect balance of sour, sweet, and salty and this recipe uses pumpkin and shrimp to add a hint of sweetness to balance out the other flavors. Pumpkin is always available at Asian markets but squash is a good substitute.

Provided by Campbell's Canada

Categories     Trusted Brands: Recipes and Tips

Time 43m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil, divided
1 medium onion, sliced
2 tablespoons red curry paste
1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Thai Chicken Broth
4 cups peeled and chopped pumpkin
2 kaffir lime leaves
1 cup coconut milk
1 pound large shrimp, peeled and deveined
¼ cup chopped fresh cilantro
2 tablespoons roasted peanuts

Steps:

  • Heat half the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring, for 30 seconds or until aromatic.
  • Stir in the broth and bring to a boil. Add the pumpkin and lime leaves. Cover and cook for 20 minutes or until the pumpkin is tender. Reduce heat to low; add the coconut milk. Stir for 2 to 3 minutes or until heated through.
  • Heat remaining oil in a large non-stick skillet over medium high heat. Add the shrimp and cook for 2 to 3 minutes each side or until they are opaque. Ladle the soup into shallow bowls. Top with shrimp, cilantro, and peanuts.

THAI SHRIMP SOUP WITH LEMON AND JALAPENOS



Thai Shrimp Soup with Lemon and Jalapenos image

Categories     Soup/Stew     Chicken     Ginger     Pork     Shellfish     Lunch     Lemon     Coconut     Shrimp     Healthy     Jalapeño     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 18

1 pound uncooked large shrimp
3 cups water
2 cups bottled clam juice
1 onion, sliced
8 quarter-size slices fresh ginger
6 tablespoons fresh lemon juice
2 jalapeño chilies, split lengthwise
2 bay leaves
1 tablespoon grated lemon peel
1/2 teaspoon whole black peppercorns
1 cup canned unsweetened coconut milk
1/2 pound wafer-thin boneless pork loin chops, cut into thin strips
1 skinless boneless chicken breast half, cut crosswise into thin strips
1 tablespoon nam pla (fish sauce)
2 teaspoons garlic chili sauce
3 cups hot cooked white rice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro

Steps:

  • Peel and devein shrimp, reserving shells. Cut shrimp in half lengthwise. Cover and chill shrimp. Combine shrimp shells, water and next 8 ingredients in heavy large saucepan. Cover; simmer 30 minutes. Strain broth; return to saucepan.
  • Add coconut milk to broth. Bring to simmer. Add pork; cook 3 minutes. Add chicken and shrimp. Simmer until pork, chicken and shrimp are cooked through, about 3 minutes. Stir in fish sauce and garlic chili sauce. Season to taste with salt and pepper.
  • Divide rice and soup among 4 bowls. Sprinkle with onions and cilantro.

COLD THAI DAIKON AND SHRIMP SOUP



Cold Thai Daikon And Shrimp Soup image

Provided by Florence Fabricant

Categories     easy, lunch, soups and stews, main course

Time 30m

Yield 6 servings

Number Of Ingredients 10

5 cups defatted, salt-free chicken stock
2 cups peeled, thinly sliced daikon radish ( 1/2 pound)
1 slender green chili, about 3-inches, or 1 jalapeno pepper
3 tablespoons rice vinegar
1 teaspoon salt
1/2 pound medium shrimp, peeled, deveined and split in half
2 tablespoons Thai fish sauce
1 tablespoon fresh lime juice
Pinch of sugar
1 tablespoon fresh coriander leaves

Steps:

  • Place the chicken stock in a saucepan, bring to a simmer and add the daikon radish. Simmer about five minutes, until the daikon becomes translucent.
  • While the daikon is cooking, seed and chop the green chili or jalapeno and combine it with the vinegar and salt in a blender or a mini food processor. Process to make a pale green liquid. Stir this into the soup.
  • Stir in the shrimp, fish sauce, lime juice and sugar. Simmer about two minutes longer, until the shrimp are cooked.
  • Transfer the soup to a bowl, cover and refrigerate until cold. To serve, float coriander leaves on top of each portion.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 1 gram, Sodium 979 milligrams, Sugar 5 grams, TransFat 0 grams

THAI SHRIMP SOUP



THAI SHRIMP SOUP image

Categories     Soup/Stew     Shellfish     Boil

Yield 2-3 medium-large bowls

Number Of Ingredients 14

4 cups water
1 stick lemon grass
1 inch ginger root sliced thin
4 1x3" strips of lime peel
2 dried hot chilies (bird chilies if available)
3 Tbsp fish sauce
1 tsp sugar
1-1/2 chili paste
2 oz button mushrooms, quartered
16 large shrimp, peeled & deveined
3 Tbsp fresh lime juice
2 small white onions, halved & quartered
1 basil leaf, chopped
1 small tomato halved & quartered

Steps:

  • 1. Heat 4 cups of water to boiling. 2. Smash lemon grass once & chop into 1-inch pieces.add to lime peel & ginger. 3. open dried chilies and remove seeds, chop into moderately small pieces. 4. when water has boiled, add lemongrass/lime peel/ginger and boil for 1 minute. Add fish sauce/sugar/chili paste and boil for additional 2 minutes. Add mushrooms and basil leaf and boil for 2 more minutes. Add shrimp,lime juice,onions and tomatoes, reduce heat to medium high and cook for 2 minutes, or until shrimp have turned white & springy. Remove from heat and serve.

Tips:

  • Use fresh and high-quality ingredients. This will make all the difference in the taste of your soup.
  • Don't be afraid to adjust the recipe to your own taste. Like your soup spicier? Add more chili peppers. Want it more sour? Add more lime juice.
  • Be careful not to overcook the shrimp. They should be cooked through but still tender.
  • Serve the soup hot with your favorite toppings. Some popular options include rice noodles, bean sprouts, cilantro, and lime wedges.
  • Store leftover soup in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.

Conclusion:

Thai shrimp soup is a delicious and easy-to-make soup that is perfect for a quick lunch or dinner. It is also a great way to use up leftover shrimp. With its bright flavors and healthy ingredients, this soup is sure to please everyone at your table.

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