Go Back
+ servings
Shrimp Chowder Thai Style in a bowl with buttered bread on the side
Print Recipe Pin
5 from 14 votes

Shrimp Chowder Thai-Style Recipe

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

Ingredients

Chowder Part

  • 3 tablespoon 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)
  • 2 teaspoon red or green curry paste
  • 3 tablespoon flour
  • 2 1/2 cup chicken or vegetable broth
  • 1 14-ounce can coconut milk
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1/4 teaspoon marjoram

Shrimp and Finishing Part

  • 1 pound shrimp, peeled, de-veined, chopped into 1 inch pieces
  • 2 cups fresh baby spinach (optional)
  • squeeze of lemon or lime
  • salt and pepper to taste

Instructions

  • SAUTE VEGETABLES: In a large pot, heat the butter on medium high and saute 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 CHOWDER: Increase heat to medium high. 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 to taste, starting with 1/4 of a lemon. Remove bay leaf and serve.

Notes

To make ahead: When soup finishes simmering, cool and refrigerate. When ready to use, heat the soup and complete the last step of adding shrimp and spinach.
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