Thai Seafood 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 SEAFOOD SOUP

Steps:

• Shell prawns and reserve heads. Chop the squid into bite size pieces or strips.
• combine the prawn heads and stock, slowly bring to the boil, simmer uncovered for 30 minutes. Cool, strain the stock and throw away heads.
• Heat oil in pan, add onion, ginger, garlic, lemongrass and sauces, cook until the onion is soft.
• add the stock, seeds, juice, leaves,bring to the boil and simmer uncovered for 15 minutes, stir in coconut milk and sugar, simmer 5 more minutes.
• Just before serving add the seafood and simmer about 2 minutes until they are cooked. Cooking the squid longer will result in a rubbery squid.

THAI SHRIMP (CHILI) SOUP

Steps:

• Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
• Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
• Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
• Stir in mushrooms and cook for 2 minutes.
• Return the shrimp to the pan and cook until thoroughly heated.
• Serve sprinkled with cilantro, if desired.

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.

SHRIMP PAD THAI SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend., Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.

THAI SEAFOOD COCONUT CURRY SOUP

Steps:

• Combine fish stock, lemongrass, ginger, 1/2 of the garlic, 2 tablespoons fish sauce, and black pepper in a large soup pot. Boil over medium-low heat for 20 minutes.
• Meanwhile, heat sesame oil in a large saute pan over medium heat. Add onion and remaining garlic. Saute until onion is softened, about 3 minutes, taking care to not burn the garlic. Add green curry paste; saute for 1 minute. Add shrimp and mussels and saute until heated through, 2 to 3 minutes.
• Add seafood mixture to broth in the large pot. Simmer together for 10 minutes, then add coconut milk and sugar. Stir in lemon juice and cilantro. Taste and add more fish sauce if you desire.