Editors' Pick
Thai Shrimp (chili) Soup
"This originally came from a Weight Watchers cookbook and I adapted it slightly for a chili cookoff at work. It ended up as a finalist and was voted "Most Memorable". I really enjoyed the flavor and it is very quick to put together, which is even better! 4 WW points for 1 cup serving."
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
7 cups
- Serves:
- 7
ingredients
- 14 ounces light coconut milk
- 1 1⁄2 tablespoons chopped fresh ginger
- 2 -3 teaspoons chili paste with garlic
- 1 1⁄2 - 2 lbs uncooked shrimp, peeled (medium-size)
- 2 tablespoons all-purpose flour
- 3 tablespoons low sodium soy sauce
- 14 1⁄2 ounces diced tomatoes, undrained (I use ones with green chiles)
- 1⁄2 cup sliced green onion
- 2 tablespoons fresh lime juice
- 1⁄2 teaspoon brown sugar
- 1 1⁄2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster)
- chopped cilantro (for garnish, optional)
directions
- 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.
Questions & Replies
-
Are tomatoes a common ingredient in Thai food ? ( seemed improbable )
Reviews
-
This is excellent. I didn't have fresh ginger so used just a bit of dry ginger. I think I would add less lime juice next time--I tasted the soup before I added it and liked it better than with the lime. -
What a tasty soup! Perfect for the chilly weather. The flavors were great and something I never would've thought to put together. It's so good! -
Love it, I think I would like a little crunch so next time I might add some bell pepper or onion. -
This turned out great! I made it for a friend who was recovering from surgery. When I asked her what sounded good to eat she told me Thai soup. I'm not a huge fan of shrimp and rarely make them at home. I found your recipe and thought it looked easy enough to try. I'm so glad I did. It was a breeze to put together and it came out delicious. I tasted a little sample and wowza it was spicy, but super tasty. I made some jasmine rice to pour it over just in case it turned out too spicy for her. I might try making it without the shrimp for me and DH. Thanks so much for posting this recipe. -
Holy Moly this is good. I made this last night to go with some other asian dishes and this was fantastic. The shrimp were cooked perfectly and the flavor from the coconut milk and the chili paste were so yummy. We really like this alot and will make again,its so easy but tastes like so much more effort got put into it. Thank you for sharing this with us.
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RECIPE SUBMITTED BY
flower7
Galena, Ohio
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
