Thai Shrimp Chili Soup
Dive into a bowl of vibrant, flavor-packed comfort with this Thai Shrimp Chili Soup! This recipe brings together succulent shrimp, creamy coconut milk, and a bold medley of Thai ingredients like red curry paste, lemongrass, and kaffir lime leaves for an irresistible, aromatic broth. Balanced with the tangy brightness of lime juice, a touch of sweetness from brown sugar, and the fiery kick of Thai bird’s eye chilies, this soup is a delicious harmony of sweet, sour, salty, and spicy flavors. Tender mushrooms and crunchy red bell peppers add texture, while fresh cilantro and green onions provide a refreshing finish. Ready in just 35 minutes, this easy-to-make soup is perfect for a quick dinner or a cozy lunch, embodying the essence of homemade Thai cuisine.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 1 can (13.5 oz) coconut milk
- 3 cups chicken broth
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon brown sugar
- 2 stalks lemongrass stalks (trimmed and crushed)
- 4 leaves kaffir lime leaves (optional, torn into pieces)
- 2 chilies Thai bird’s eye chilies (sliced, adjust to taste)
- 1 cup mushrooms (sliced, e.g., shiitake or button)
- 1 medium pepper red bell pepper (thinly sliced)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 2 stalks green onions (sliced, for garnish)
- 1 tablespoon vegetable oil
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the red curry paste and sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and bring it to a gentle simmer.
Add the lemongrass stalks and kaffir lime leaves (if using). Let it simmer for 5-7 minutes to infuse the broth with flavor.
Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Mix well until combined.
Add the sliced mushrooms, red bell pepper, and Thai bird’s eye chilies. Simmer for another 5 minutes or until the vegetables are tender.
Gently add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are fully cooked.
Remove the lemongrass stalks and kaffir lime leaves from the soup.
Taste the soup and adjust the seasoning by adding more fish sauce, lime juice, or sugar as needed.
Ladle the soup into bowls and garnish with fresh cilantro and green onions.
Serve immediately and enjoy the warm, vibrant flavors of Thai cuisine!
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 5374 mg | 234% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 49.9 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 623 mg | 48% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3257 mg | 69% | |
*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.
