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.
You’ll need: shrimp, chicken stock, basil, Thai chili, coconut milk, lemon, lemongrass, butter, ginger, garlic, and fish sauce.
Start by removing the outer layers of the lemon grass and slicing it.
Melt some butter or oil or margarine in a pot until it bubbles.
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.
Saute it all together in the butter.
Then mince your garlic and ginger. You could leave the garlic a little chunky if you want as well, it adds some texture.
Saute that for a few minutes as well.
Next pour in the stock and simmer for a few minutes.
Then add the coconut milk and simmer for a few minutes more.
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.
Toward the end you’ll add the basil. Tear it up into various sized pieces.
Toss it in and let it stew for a few minutes.
Then toss in the peeled rinsed shrimp.
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.
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.
A warm and delicious soup that is full of immune boosters to help you get through the winter.
- 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)
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.
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.