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 mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course, soups and starters
Cuisine: Thai-Style
Diet: Low Lactose
Servings (change as needed): 3 main course (or 6 as a starter)
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
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.
- 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.
- 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