Easy And Flavorful Thai Coconut Shrimp Soup
When the weather turns cooler and the skies turn darker at an earlier hour, I am instantly drawn to any meals that are warm and spicy. I have always been a fan of Thai food and have been playing around with how to make the best Thai soup and I think I have found the magic! The magic lies in the infusion ball that I recently discovered (call me a novice to cooking but I had never heard of this little device!). The infusion ball allows you to add so much flavor to your soup with fresh herbs and produce without having those items actually be in the soup when it is served. And the best part in all of this?? This recipe is super easy to make and it will taste just like you are eating out at a restaurant, I can promise you that!!
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Ingredients & Supplies Needed
Serves 4-6 people based on serving size
Ingredients For Infusion Ball:
2 Tablespoons Coarsely Chopped Ginger
3 Coarsely Chopped Garlic Cloves
3 Coarsely Chopped Green Onions
1-2 Coarsely Chopped Lemongrass Stalks
Juice From 1 Lime
Soup Ingredients:
1 Tablespoon Avocado Oil
3 Green Onions Finely Minced
3 Garlic Cloves Finely Minced
1 Can Of Full Fat Coconut Milk
8 Cups Of Vegetable Stock
1 Teaspoon Red Curry Chili Paste
1-3 Teaspoons (depending on amount of spiciness desired) Sriracha
1 - 1.5 Pounds Of Shrimp
Gluten Free Rice Noodles
Salt To Taste
Optional:
Cilantro Sprigs, Basil Leaves, Lime Wedges For Garnish/Toppings
Thai Coconut Shrimp Soup Recipe
Begin by finely dicing 3 garlic cloves and 3 green onions. Now you will want to warm your avocado oil in the bottom of a large stock pot. Once oil is warmed add in your garlic cloves and green onions and saute them over medium heat until light brown and fragrant. While garlic and onion is sauteing begin to coarsely chop the ingredients listed for the infusion ball.
Once the garlic and green onion is finished sauteing you will want to add your can of coconut milk and 8 cups of vegetable stock. Now simply add your coarsely chopped items to the infusion ball, place the lid on tightly, and place in your stock pot to simmer over medium low heat for 1-2 hours (the longer these ingredients simmer, the more flavor the soup will have).
After simmering for 1-2 hours add in red curry chili paste, desired amount of sriracha (to taste), and salt (to taste, I typically do not add much as the broth is already incredibly flavorful).
After you are satisfied with the flavor of the broth add in your raw shrimp and cook over medium heat for 2-5 minutes until shrimp is pink. Turn off the heat, take pot off of burner, and add in your rice noodles. Let the noodles sit for a few minutes (double check that this recommendation coincides with the cooking directions on the package, the brand that I purchase cooks quickly) and then stir everything together, the warmth of the soup will be enough to soften the noodles.
Once the noodles are soft simply add your additional toppings, serve, and enjoy!
