This coconut soup smells like Thai cuisine. It is my favorite one. That’s why I almost always keep a bag of shrimps in the freezer and a coconut milk together with a coconut cream in the closet. When I want something delicious, cozy and warming, I can make this Thai coconut shrimp soup. This time I used blue onions and champignons. The soft shrimp and spices blend, the mild taste of coconut cream, lime acid, agave sweetness and other spices pair together so well that usually one serving is not enough – once tasted, I always want it more! I am a huge fan of Thai food.
300 g organic champignons
2 red onions, diced
3 cloves of garlic, minced
2 tablespoons organic vegan butter
1/2 lime juice
250 g/ 1 cup coconut milk
250 g/ 1 cup coconut cream
2 cups water
1 cube organic vegetable stock
pinch of sea salt and pepper
Pinch of cayenne pepper or 1/2 teaspoon of curry (I skip it, because I don’t like spicy food)
300 g shrimps with no shells
1 tablespoon Agave syrup (if you like sweet and sour)
Sweat the onions with the vegan butter until they are translucent, then add the garlic.
Squeeze the lime juice, add salt and pepper. Add 1 tablespoon of agave syrup if you like sweetness.
Add coconut milk, coconut cream, vegetable stock and water, then bring the mixture to a boil.
Take the pot off the heat. Wash, cut and add mushrooms.
Dip shrimps in the water, wash and let them drain, then add to the boiling soup at the very end.
Never use a microwave to defrost shrimps. Shrimps cook very quickly. If you buy them in red color, they are already cooked, and you just have to heat them. It is very easy to overcook shrimps, then they become hard and not as tasty as they should be.
Serve in a bowl, with ciabatta or baguette on the side, add your favourite greens on top.