Christmas Eve seems like ages ago. The festive evening, along with the rest of the holiday season, is so special—yet flies by in a flash. But everything is still fresh in my mind. As is this Thai Shrimp Soup, the most popular dish of the night.
It has taken me far too long to share it with you …
Years ago, when I was a new wife and mother, I used to make soup all the time. It was a good way to pull together a lot of nutrition and easy bulk cooking–something I’d live or die by when I juggled a corporate career and mom duties. Back then, you could go to my freezer and find a variety of recipes, in a smorgasbord of sizes.
Then, all of a sudden, I didn’t like soup anymore. Boredom is a killer.
But this fall, when I went back to school, I decided things had to change. I started to experiment again–and my soup-love is back! Today’s Thai Shrimp Soup is a new favorite, based on a recipe from Damn Delicious.
I made a couple of modifications to the original, mostly importantly, adding a package of julienned carrots. When cooked in the soup, the long carrot strands (I used tricolor) become almost noodle-like. Perfect if you are sneaking in an additional vegetable to a big family dinner with kids!
Finally, I increased the amount of broth and seasonings to accommodate the carrots, and switched from rice to rice noodles. Just because they are fun.
As a recipe that has been modified to include an additional vegetable (or fruit), this soup qualifies for inclusion in my “Veggie Wednesday” collection. So, for the second week in a row, I have successfully “veggie-fied” a recipe.
But tell the kids they are noodles …
- • 1 tablespoons coconut oil
- • 2 cloves garlic, minced
- • 1 onion, diced
- • 1 tablespoons freshly grated ginger
- • 3 tablespoons red curry paste
- • 2 (14-ounce) cans unsweetened coconut milk
- • 6 cups vegetable stock
- • 1 red bell pepper, diced
- • 1 10 oz pkg carrot matchsticks (about 3 cups)
- • 1 pound medium shrimp, peeled and deveined
- • Salt and freshly ground black pepper, to taste
- • 8 oz thin rice noodles (see note)
- • Juice of 1 lime
- • chopped fresh cilantro leaves, green onion, paprika for garnish
- Melt coconut oil in a large stockpot or Dutch oven over medium high heat.
- Add garlic, onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in curry paste and ginger, and cook about 1 minute. Gradually whisk in coconut milk and vegetable stock. Add red pepper & carrots, bring to a boil and simmer until everything is tender, about 8-10 minutes.
- Add shrimp and cook until just pink. Stir in noodles (see note) and lime juice.
- Garnish with cilantro and green onion if desired. Serve immediately.
- Thin rice noodles “cook” almost instantly upon addition to a hot liquid. If you use regular rice noodles, adjust the cooking time according to package directions. Rice can also be used.
- I prefer raw shrimp so that the juices they give off while cooking are captured in the soup.