Simple Thai Style Lemongrass Shrimp Soup Recipes

THAI SHRIMP SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

THAI SHRIMP-AND-COCONUT SOUP WITH LEMONGRASS

Steps:

• In a blender, combine the chiles, lemongrass, garlic, ginger, shallot, and 1/4 cup of water, and puree until smooth.
• In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves, and 1 1/2 cups of water, and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.
• Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

EASY THAI SHRIMP SOUP

Steps:

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP

Steps:

• Cut off the dry end and a few top leaves of the lemongrass stem.
• Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
• Reserve.
• Bruise the chilies, cut them in half, scoop out and discard the seeds.
• Reserve the chilies.
• Bring the water to boil.
• Add lemongrass and ginger, and squeeze out half the lime into the water.
• Boil 2-3 minutes.
• Add fish sauce and chili-garlic paste.
• Cook for another minute.
• Add tomatoes and mushrooms.
• Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
• Squeeze the other half of the lime into the soup.
• Take off the heat.
• Add the chilies and let stand a few seconds, then add the shrimp.
• Garnish with cilantro and serve immediately.
• Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
• They do add flavour when left in the soup while you eat it.

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

THE BEST LEMONGRASS SHRIMP

Steps:

• Heat a large skillet (possibly 12" skillet) over medium high heat; add butter, garlic, lemongrass, shallot and pinch of salt. Sauté for 5 to 6 minutes, stir occasionally.
• Meanwhile, mix fish sauce, honey, thai chili and black pepper in a small mixing bowl to make sauce. Set aside.
• Add the shrimp into the skillet, stir well so the shrimp will be coated evenly with the butter and aromatics. Spread the shrimp evenly as possible and cook for 2 minutes or until it's half way cooked through.
• Pour the sauce mixture and stir. Cook for additional 2 minutes or until shrimps are fully cooked. (adjust cooking time if you are using smaller size shrimp than U/15.) Remove from heat and serve immediately. Enjoy with my Garlic Noodle or Garlic Rice!

SHRIMP SOUP

Steps:

• Put ingredients, except shrimp, in chicken stock.
• Bring to boil and then lower heat.
• Cover, and cook for 45 minutes.
• Add shrimp and simmer for 30 minutes more.
• You may wish to experiment with the amount of wine you use.
• 2 cups in the pot may be a bit much for some taste.
• If that is so, you may take the rest internally.