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
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
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
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