Thai shrimp (chili) soup

Photo by keschultz74
Adapted from geniuskitchen.com
thai shrimp

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

7

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

7

servings

Adapted from geniuskitchen.com

Ingredients

  • 14

    ounces light coconut milk

  • 1

    1⁄2 tablespoons chopped fresh ginger

  • 2 -3

    teaspoons chili paste with garlic

  • 1

    1⁄2-2 lbs uncooked shrimp, peeled (medium-size)

  • 2

    tablespoons all-purpose flour

  • 3

    tablespoons low sodium soy sauce

  • 14

    1⁄2 ounces diced tomatoes, undrained (I use ones with green chiles)

  • 1

    ⁄2 cup sliced green onion

  • 2

    tablespoons fresh lime juice

  • 1

    ⁄2 teaspoon brown sugar

  • 1

    1⁄2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster)

  • chopped cilantro (for garnish, optional)

Directions

DIRECTIONS Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon. Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan. Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally. Stir in mushrooms and cook for 2 minutes. Return the shrimp to the pan and cook until thoroughly heated. Serve sprinkled with cilantro, if desired.

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