Thai Shrimp Soup (with Extra Carrots–shh)
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.
Thai Shrimp Soup
It has taken me far too long to share it with you …
Thai Soup, Served.
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.
Closeup
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!
Tri-color carrot matchsticks
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.
Thai Shrimp Soup
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.
I won’t say a word about the carrots! I wish I could find Thai curry paste without garlic – as I cannot, I must make them myself. Red curry paste has been the most difficult for me to pull off successfully. I will keep trying – because I want to make the soup!
Yes, I prefer to use home ingredients myself, but when I looked at everything that was in the red curry paste I thought twice. But if you hit an Asian market for the lemongrass and galangal, I think it could be a go.
Looks like a delicious and flavorful soup Inger, always on the lookout for a another wonderful soup recipe for my family.
Thanks Cheri. With a few successes under my belt, I am back to looking for new soup recipes again too!
Look soo good Inger!!
Thanks Gloria!
this sounds really good to me, especially with the surplus of carrots! beautiful bowls of soup, inger!
Thanks Grace–glad to know I don’t need to sneak the carrots by everyone!
looks just delicious!
Thanks Tammy!