This Spicy Thai Shrimp Soup combines the most delicious and unique flavors! I first had it made for me by a private chef and his wife and couldn’t wait to learn to make it myself.  I LOVE the ginger in this soup!

For those unable to eat coconut milk~ I actually really enjoy the soup without it if you need to leave it out.

Spicy Thai Shrimp Soup

Lydia Menzies

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Ingredients

  

• 1 lb fresh shrimp, peeled deveined
• 2 TBSP minced ginger
• 1/2 tsp crushed red pepper
• 2 TBSP peanut oil
• 64 oz. chicken broth
• 1 grated lime rind (I grate all of rind from one lime)
• 1 cup uncooked long-grain rice
• 13 1/2 oz can coconut milk
• 1 onion, chopped
• 2 TBSP fresh lime juice

Instructions

 

• Peel and devein shrimp.
• In a large pot, saute' ginger, onion, and red pepper in hot oil over medium-high heat for 1 minute.
• Add broth and lime rind. Bring to a boil and add in rice and stir.
• Cover. Reduce heat. Simmer for 20. mins.
• Add shrimp and coconut milk. Cook uncovered for 3-5 minutes or until shrimp turn pink.
• Remove from heat. Add in lime juice.Stir and serve!

PS- my photo doesn’t do this soup justice! If you love Thai food, this will be a keeper!

Cheers,

Lydia xo