Thai Shrimp and Chicken Soup
Transport your taste buds to Thailand with this vibrant and satisfying Thai Shrimp and Chicken Soup, a perfect balance of creamy, spicy, and savory flavors. This recipe combines tender shrimp and chicken with aromatic lemongrass, zesty ginger, and bold red curry paste, all simmered in a luscious coconut milk and chicken stock base. Sliced mushrooms, carrots, and fresh herbs like cilantro and green onions enhance the soup's texture and freshness, while fish sauce and lime juice deliver that classic Thai tang. Customize it with rice noodles for a heartier experience or keep it light as a standalone bowl. Ready in just 45 minutes, this crowd-pleaser is ideal for weeknight dinners or impressing guests with authentic Thai cuisine.
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Recipe Information
Ingredients
- 1 lb Raw shrimp (peeled and deveined)
- 1 lb Chicken breast (cut into thin strips)
- 14 oz Coconut milk
- 4 cups Chicken stock
- 2 stalks Lemongrass stalks (trimmed and lightly bruised)
- 2 tablespoons Fresh ginger (sliced)
- 2 tablespoons Red curry paste
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 1 cup Mushrooms (sliced)
- 1 cup Carrots (julienned)
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Green onions (sliced)
- 1 piece Red chili (thinly sliced, optional for heat)
- 8 oz Rice noodles (if desired, for serving)
- 1 tablespoon Vegetable oil
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the red curry paste, sliced ginger, and bruised lemongrass stalks to the pot. Sauté for 2-3 minutes until fragrant.
Pour in the chicken stock and bring to a low simmer.
Add the chicken strips to the pot and cook for 5-7 minutes, or until the chicken is cooked through.
Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Mix well to combine.
Add the mushrooms and carrots. Simmer gently for another 5 minutes.
Toss in the shrimp and cook for 3-4 minutes, or until the shrimp turn pink and opaque.
Taste the soup and adjust seasoning if necessary. Add more fish sauce or lime juice for extra depth of flavor.
If using rice noodles, cook them separately according to package instructions. Divide the noodles into serving bowls.
Ladle the soup over the noodles, or serve the soup on its own in bowls.
Garnish with chopped cilantro, green onions, and red chili slices (if using). Serve hot and enjoy!
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1328 mg | 443% | |
| Sodium | 4704 mg | 205% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 58.7 g | ||
| Protein | 319.7 g | 639% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 698 mg | 54% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4705 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
