Thai coconut shrimp soup

by Kayla Magazine
860 views
Thai coconut shrimp soup

This thai coconut shrimp 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.

Thai coconut shrimp soup recipe

Ingredients

10 oz (300 g) organic champignons

2 red onions, diced

3 cloves of garlic, minced

2 tablespoons organic vegan butter

1/2 lime juice

1 cup (250 g) coconut milk

1 cup (250 g) 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)

10 oz (300 g) shrimps with no shells

1 tablespoon Agave syrup (if you like sweet and sour)

METHOD

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.

Enjoy!


Follow these links for more soups recipes:

If you are looking for inspiration click here

Follow me on Instagram and tag #kaylamagazineofficial to see our amazing creations!

Thai coconut shrimp soup

Thai coconut shrimp soup

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

10 oz (300 g) organic champignons

2 red onions, diced

3 cloves of garlic, minced

2 tablespoons organic vegan butter

1/2 lime juice

1 cup (250 g) coconut milk

1 cup (250 g) 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)

10 oz (300 g) shrimps with no shells

1 tablespoon Agave syrup (if you like sweet and sour)

Instructions

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.

Enjoy!

Tried this recipe?
Mention me on Instagram at @kaylamagazineofficial or tag #kaylamagazineofficial

Related articles