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cooked shrimp in an orange-hued broth topped with herbs, lime zest and scallions

Thai Shrimp Soup

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5 from 7 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings (9 cups)
Category Soup
Cuisine Thai-inspired
Author Lauren Grant

Description

Our Thai Shrimp Coconut Soup features an aromatic coconut broth, thin noodle-like strands of cabbage, and tender shrimp. Bold in flavor and ready in 20 minutes, it's a foolproof dinner recipe that tastes just like takeout.

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Ingredients

  • 2 teaspoons coconut oil
  • 1 bunch scallions (6–7 scallions), white parts minced, green parts sliced
  • ½ cup minced fresh cilantro, divided
  • ¼ cup red curry paste
  • 1 limes, zested and juiced
  • 4 teaspoons fish sauce, divided
  • 4 cups chicken broth
  • 1 (13.5-ounce) can full-fat coconut milk
  • ½ pound green cabbage, thinly sliced (about 5 cups)
  • 1 –1½ pounds extra-large shrimp (26/30 count), peeled and deveined
  • Morton kosher salt

Instructions

  • Heat oil in large saucepan over medium heat until shimmering. Add scallion whites, ¼ cup cilantro, curry paste and 1 teaspoon lime zest; cook until fragrant, about 2 minutes.
  • Stir in 2 teaspoons fish sauce, broth, and coconut milk and bring to boil over high heat. Add cabbage, reduce heat to low and simmer for 5 minutes.
  • Add shrimp, remove pot from heat, and allow shrimp cook in hot soup until it turns pink, about 2 minutes.
  • Stir in half of dark scallion greens, 2 tablespoons lime juice and remaining 2 teaspoons fish sauce. Season with salt to taste (about ½ teaspoon kosher salt).
  • Portion soup into serving bowls and sprinkle with scallion greens, cilantro, and lime zest. Serve.

Notes

Storage: 
  • Prep all of your ingredients before you start cooking. Once you get started, the process is very fast, so it's ideal to have everything ready to go into the pot.
  • Store leftovers in an airtight glass container in the refrigerator for up to 4 days.
  • When reheating leftovers, be sure to gently reheat the soup on the stovetop over low heat. Bring to a low simmer and cook just until heated through. Any vigorous simmering or boiling with drastically over-cook the shrimp. 

Nutrition

Serving: 21/4 cupsCalories: 277kcalCarbohydrates: 7.5gProtein: 39gFat: 8.5gSaturated Fat: 6gCholesterol: 332mgSodium: 2100mgFiber: 3gSugar: 3.5g
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