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thai style shrimp soup in bowl with spinach and veggies and a lime wedge.
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5 from 18 votes

Thai style Shrimp Soup (East Meets West)

Thai style shrimp soup combines the heartiness of a chowder with Asian notes of [dairy free] coconut milk and curry paste. Creamy, spicy and fabulous.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, soups and starters
Cuisine: Thai-Style
Diet: Low Lactose
Servings (change as needed): 3 main course (or 6 as a starter)

Ingredients

Soup-Chowder

  • 3 tablespoons butter
  • 2 celery stalks, diced
  • 1/2 cup shredded or matchstick carrots
  • 1 small red pepper, cored, seeded and chopped
  • 1/2 cup diced onion
  • 1 large potato, peeled and diced
  • 1 small can water chestnuts, chopped (about 1/2 cup/62 grams)
  • 2 teaspoons red or green curry paste
  • 3 tablespoons all-purpose flour
  • 2 1/2 cup chicken broth or vegetable broth
  • 1 14-ounce can unsweetened coconut milk (full fat is best)
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1/4 teaspoon marjoram

Shrimp and Finishing

  • 1 pound large shrimp, peeled, deveined, chopped into 1 inch/2.5 cm pieces
  • 2 cups fresh baby spinach (optional)
  • fresh lime juice and fresh lime zest (or fresh lemon juice)
  • salt and pepper to taste

Instructions

  • SAUTE VEGETABLES: In a large pot, heat the butter on medium high heat and sauté carrots, celery and onions for 5 minutes. Stir in potatoes, water chestnuts and curry paste. Stir in flour. Cook for another 2-3 minutes.
  • ADD LIQUIDS AND SEASONINGS: Add broth, coconut milk and seasonings. Bring to boil, stirring. Lower heat, cover and simmer for 15-20 minutes until vegetables are tender and broth is thickened.
  • ADD SHRIMP AND FINISH SOUP: Increase heat to medium high heat. When broth is at a low boil, stir in shrimp and spinach (if using). Cook for 3 minutes or just until shrimp turn pink. Add salt and pepper to taste. Squeeze in lemon or lime to taste, starting with 1/4 of a lemon. Remove bay leaf and serve.

Notes

  1. Variations
      • Vary the seafood you add.
      • Substitute seafood with chicken.
      • Instead of shrimp, add more vegetables or tofu for a vegetarian version.
      • Use light coconut milk to reduce the calories.
      • If you love a shrimp Thai dish but don't want to make the chowder part, try our Thai curried shrimp and vegetables.
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  2. Make ahead:
    • Store leftovers in an airtight container. Reheat gently on stovetop or in microwave. 
    • To make several hours or a day or two ahead: Complete the soup NOT including the final step with the shrimp and spinach. When ready to serve, follow the last step in the recipe - reheat soup and add spinach and shrimp. It's best to add the shrimp just before serving to keep them plump and tender (not rubbery).
 
Nutrition values are estimates. 
Calories: 410kcal | Carbohydrates: 29g | Protein: 39g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 412mg | Sodium: 1763mg | Potassium: 891mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7561IU | Vitamin C: 81mg | Calcium: 277mg | Iron: 5mg