Spicy Thai Coconut Shrimp Soup

I had to hurry and sneak this soup in while the weather is still in limbo. It's been unseasonably warm this winter and now that spring is on the verge, we've got snow in the forecast. Silly weather.

Anyway, whether the weather cooperates or not, you'll be happy you tried this soup. It is amazingly delicious! My husband and I couldn't stop eating it. It's also super fast to throw together. Make the soup while the rice is cooking and it will all be ready at the same time.

This soup gets it's kick from serrano peppers and it's slight sweetness from the coconut milk. The flavors balance out with the addition of fresh lime, ginger and basil leaves. Don't have shrimp around? Go ahead and switch it out for a couple of cut up chicken breasts.

Spicy Thai Coconut Shrimp Soup
2 Tbsp. olive oil
2 serrano peppers, seeds removed and finely diced
6 cloves garlic, minced
1 Tbsp. ginger, peeled and minced (or grate it on a microplane, if you have one, no peeling necessary)
5 cups low sodium chicken broth
2 cans (13.5-oz) coconut milk, light or regular
3 Tbsp. fish sauce
2 tsp. black pepper
1 tsp. salt
8 whole basil leaves, chopped into ribbons
zest and juice of 1 lime
1/2 lb. large shrimp, raw, peeled and deveined, tails Off (can Substitute 1 Cup, Chopped Raw Chicken)
Hot cooked Thai Coconut Rice (omit toasted coconut and cilantro)

Heat the olive oil in a large pot over medium-high heat. Add the chili 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.

Serve with a large spoonful of hot cooked coconut rice.


SOURCE: Adapted from Domestic Fits