Best 4 Thai Shrimp Soup With Lime And Cilantro Recipes
Calling all seafood enthusiasts! Embark on a delightful culinary journey with our tantalizing Thai Shrimp Soup, an exquisite symphony of flavors that will transport you to the vibrant streets of Bangkok. This authentic Thai dish is a harmonious blend of spicy, sour, and aromatic notes, sure to awaken your senses and leave you craving more.
Dive into a world of culinary delight as we unveil the secrets behind this beloved Thai soup. Our comprehensive guide features not one, but three enticing recipes, each offering a unique twist on this classic dish. Whether you prefer the traditional Tom Yum Goong, the coconut-infused Tom Kha Goong, or the fiery Tom Yum Talay, we've got you covered.
Get ready to tantalize your taste buds with our Tom Yum Goong recipe, where plump shrimp take center stage in a vibrant broth infused with lemongrass, galangal, and kaffir lime leaves. The zesty kick of lime and the refreshing burst of cilantro add an extra layer of complexity, making this soup an unforgettable experience.
For those who crave a creamy and indulgent twist, our Tom Kha Goong recipe is an absolute must-try. Coconut milk lends a velvety richness to the broth, while aromatic herbs like lemongrass and galangal create a symphony of flavors. Tender shrimp and succulent mushrooms add depth and texture, making this soup a true feast for the senses.
Spice enthusiasts, prepare to be ignited by our Tom Yum Talay recipe, where a medley of seafood treasures, including shrimp, mussels, and squid, bask in a fiery and flavorful broth. This tantalizing soup packs a punch with its generous use of chili peppers, lemongrass, and galangal, promising an explosion of heat that will leave you craving more.
With our easy-to-follow instructions and helpful tips, crafting these Thai shrimp soups in your own kitchen is a breeze. So, gather your ingredients, fire up your stove, and let the enticing aromas of Thailand fill your home. Bon appétit!
EASY THAI SHRIMP SOUP
Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.
SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO
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
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.
SHRIMP, CILANTRO AND TAMARIND SOUP
Goan cuisine is known for its bold use of sourness, heat and spices. Seafood occupies an important position in Goan food, and, in this shrimp soup, tamarind is used to provide sourness while chiles provide heat. Here, the raw shrimp are cooked slowly over low heat, helping the stock to develop its rich savoriness. But the method also works spectacularly with frozen shrimp, and you can use shrimp with their tails left on, if you prefer. Whatever you do, be sure to avoid using those thick, syrupy tamarind concentrates. They lack tamarind's fruity flavor and carry a noticeable artificial aftertaste. Serve with toasted slices of lightly buttered bread to finish off any remaining liquid in the soup bowl.
Provided by Nik Sharma
Categories dinner, lunch, weekday, seafood, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
- Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
- Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.
THAI SHRIMP SOUP
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
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
Tips:
- Prep Ahead: Chop and peel all vegetables and herbs before starting to cook. This will save time and ensure a smooth cooking process.
- Use Fresh Ingredients: Fresh seafood, vegetables, and herbs are essential for this soup's vibrant flavors. Buy the best quality ingredients you can find.
- Don't Overcrowd the Pan: When cooking the shrimp, do not overcrowd the pan. This will prevent them from cooking evenly and becoming rubbery.
- Use a Good Quality Fish Sauce: Fish sauce is a key ingredient in this soup. Choose a high-quality brand that is not too salty or overpowering.
- Adjust the Spice Level: The amount of chili paste you use will determine the spiciness of the soup. Start with a small amount and add more to taste.
- Serve Immediately: This soup is best served immediately after it is made. The flavors will fade if it sits for too long.
Conclusion:
This Thai Shrimp Soup with Lime and Cilantro is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The combination of shrimp, vegetables, and herbs creates a flavorful and satisfying soup that is sure to please everyone at the table. Serve this soup with rice or noodles for a complete meal.
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