Dive into the vibrant flavors of Thailand with our irresistible "Soupe Tha Crevettes et Lait Coco." This delightful shrimp and coconut milk soup is a culinary adventure that promises to transport your taste buds straight to the bustling streets of Bangkok. With its creamy texture, aromatic spices, and a zesty kick from fresh lime, this soup is not just a meal but an experience you won't want to miss! Perfect for cozy nights or impressing guests, this recipe is quick to prepare, taking only 30 minutes from start to finish. Ready to tantalize your palate? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tablespoon fish sauce
- 1 lime, juiced
- Chopped cilantro for garnish
Instructions
- Begin by gathering all your ingredients and preparing them. Slice the onion, mince the garlic, and grate the ginger. Make sure the shrimp are peeled and deveined, and have your lime ready for juicing.
- In a large pot, heat the vegetable oil over medium heat. Once the oil is hot, add the sliced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the minced garlic and grated ginger to the pot. Continue to sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the shrimp to the pot. Cook for about 2-3 minutes, stirring occasionally, until the shrimp turn pink and are just cooked through.
- Pour in the coconut milk and vegetable broth, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once simmering, add the fish sauce and lime juice. Stir well to incorporate the flavors and let the soup cook for another 5-7 minutes, allowing it to thicken slightly and the flavors to meld.
- After the cooking time is complete, taste the soup and adjust the seasoning if necessary. You can add more lime juice or fish sauce according to your preference.
- Remove the pot from heat and ladle the soup into bowls. Garnish each serving with chopped cilantro for a fresh finish.
- Serve the soup hot, accompanied by lime wedges if desired, and enjoy your delicious Thai shrimp and coconut milk soup!
Tips
- Prep Ahead: To save time, chop your vegetables and prepare your shrimp in advance. This way, you can focus on cooking without interruptions.
- Adjust the Spice: If you enjoy a bit of heat, consider adding some sliced chili peppers or a dash of chili paste when sautéing the onions for an extra kick.
- Coconut Milk Consistency: For a creamier soup, use full-fat coconut milk. If you prefer a lighter version, opt for light coconut milk but be aware that it may alter the richness of the soup.
- Fresh Ingredients: Always use fresh lime juice for the best flavor. The brightness of fresh lime can elevate the dish significantly compared to bottled juice.
- Garnish Generously: Don’t skip the cilantro! It adds a refreshing finish to the soup. You can also top it with sliced green onions or a sprinkle of crushed peanuts for added texture.
- Serve with Sides: Pair your soup with a side of jasmine rice or crusty bread to soak up the delicious broth.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or coconut milk to loosen the consistency.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 22g
Fat: 24g
Saturated Fat: 18g
Cholesterol: 180mg
