Creamy Thai Shrimp Soup
This Creamy Thai Shrimp Soup is a quick and easy weeknight meal that is rich in flavor, creamy in texture, and full of healthy ingredients. Perfect for impressing family and friends!
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons grated ginger
- 1 can coconut milk (13.5 oz)
- 3 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 medium red bell pepper, sliced
- 1 cup snap peas
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and ginger, cooking for just a minute more until fragrant.
- Pour in the coconut milk and chicken broth, stirring to combine. Let it come to a gentle simmer.
Cooking
- Add the shrimp, fish sauce, lime juice, and red bell pepper slices. Cook for an additional 3-5 minutes, or until the shrimp are pink and cooked through.
- Toss in the snap peas, and give the soup a good stir. Season with salt and pepper to taste.
- Ladle the creamy soup into bowls, sprinkle with fresh cilantro, and serve.
Notes
For added flavor, consider substituting shrimp for chicken or tofu. For heat, add red pepper flakes. Puree part of the soup for a creamier texture if desired. Store leftovers in an airtight container in the fridge for up to 3 days.