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Spicy Thai Coconut Shrimp Soup

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Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

 
I love recipes that expand my horizons. This Spicy Thai Coconut Shrimp Soup from Jackie Dodd, for example, is not something that I would normally make on my own. But her recipe looked to enticing that I had to give it a try. Plus there’s a grocery store near me that offers up things like lemongrass and Thai chili, and that sealed the deal.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

You’ll need: shrimp, chicken stock, basil, Thai chili, coconut milk, lemon, lemongrass, butter, ginger, garlic, and fish sauce.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Start by removing the outer layers of the lemon grass and slicing it.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Melt some butter or oil or margarine in a pot until it bubbles.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Next slice your chiles. These are green chiles because that is what I could find but Jackie suggests red chiles which are equally wonderful, I’m sure. Depending on your tolerance for heat, you’ll probably want to remove the seeds from these before chopping and adding them to the pot. And be sure not to touch your eyes for a long while afterward and give your hands a good wash. Since I love things super spicy, I left the seeds in. I was testing fate.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Saute it all together in the butter.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Then mince your garlic and ginger. You could leave the garlic a little chunky if you want as well, it adds some texture.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Saute that for a few minutes as well.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Next pour in the stock and simmer for a few minutes.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Then add the coconut milk and simmer for a few minutes more.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Then squeeze a bit of lemon juice for some tang. You can also add some fish sauce here if you’d like. I skipped that step but it would add another dimension of flavor.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Toward the end you’ll add the basil. Tear it up into various sized pieces.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Toss it in and let it stew for a few minutes.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

Then toss in the peeled rinsed shrimp.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

They will only need a few minutes to cook. In fact, you can turn off the heat shortly after you put them in and let the flavors meld as the shrimp finishes cooking.

 
 
 
Tasty Kitchen Blog: Spicy Thai Coconut Shrimp Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Jackie of Domestic Fits.

This is a magical soup. It is so quick to make and it is refreshing to work with these light and tangy flavors. Thanks so much to Jackie for this recipe! Be sure to check out her website, Domestic Fits, for other delicious concoctions.

 
 

Printable Recipe

Spicy Thai Coconut Shrimp Soup

See the full recipe post on Jackie Dodd’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

A warm and delicious soup that is full of immune boosters to help you get through the winter.

Ingredients

  • 2 Tablespoons Smart Balance Light Margarine
  • 2 teaspoons Chopped Thai Red Chili, Seeds Removed
  • 2 Tablespoons Fresh Lemongrass, Chopped
  • 6 cloves Garlic, Minced
  • 1 Tablespoon Ginger, Peeled And Minced
  • 5 cups Fat Free, Low Sodium Chicken Broth
  • 2 cans (13.5 Oz. Size) Light Coconut Milk
  • 3 Tablespoons Fish Sauce
  • 2 teaspoons Black Pepper
  • 1 teaspoon Salt
  • 1 Tablespoon Lemon Juice
  • 8 whole Basil Leaves, Chopped Into Ribbons
  • 16 whole Large Shrimp, Raw, Peeled And Deveined, Tails Off (can Substitute 1 Cup, Chopped Raw Chicken)

Preparation Instructions

In a large pot over medium-high heat, melt the margarine. Add the chili and the lemongrass and cook until soft, about 3 minutes. Add the garlic and the ginger. Stir frequently until you can smell the garlic, about 30 seconds. Add the chicken broth and coconut milk and allow to simmer for 10 minutes.

Add the remaining ingredients and cook until the shrimp is cooked through, about 5 minutes. Taste and adjust seasoning to your personal preference.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

16 Comments

Comments are closed for this recipe.

janie on 1.29.2012

I am fortunate enough to have a Thai restaurant owner/cook as my bestie! She makes the most fragrant and wonderful Tom Ka Gai soup. In other words, she uses chicken. She also adds button mushrooms. She will not share her recipe, so this may be what I will try instead. It looks so warm and comforting :) However, I too, stay away from margarine. I’d rather use butter :) Thank you for sharing such lovely recipes and pics!

Elise on 1.28.2012

looks really good
http://inthekitchenwithelise.blogspot.com

Tony on 1.27.2012

This recipe is right up my alley. As is this…
http://tiny.cc/r8p9s

terri on 1.27.2012

You can get lemon grass and Thai chili in a grocery store near the farm? God bless America!

Lauren on 1.27.2012

Sorry but this sounds horrible and is NOT Thai food! Margarine should not be used ever, in any type of cooking. Fat free chicken broth…what??? If you’re looking to make Tom Kha soup you need galangal and lime juice, not lemon.