Thai Shrimp Bisque

Fresh ginger and cilantro help give this Thai Shrimp Bisque recipe it's delicious flavor. One online reviewer says, "My whole family enjoyed this recipe, including our picky 8-year-old."

Yield: 6 cups (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 30%
  • Fat: 6.7g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 19.9g
  • Carbohydrate: 15.2g
  • Fiber: 0.9g
  • Cholesterol: 133mg
  • Iron: 3.3mg
  • Sodium: 380mg
  • Calcium: 117mg

Ingredients

  • Marinade:
  • 1 1/2 pounds medium shrimp
  • 1 1/2 tablespoons grated lime rind
  • 1/3 cup fresh lime juice
  • 1 1/2 tablespoons ground coriander
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, crushed
  • Shrimp stock:
  • 2 cups water
  • 1/4 cup dry white wine
  • 1 tablespoon tomato paste
  • Soup:
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1/3 cup chopped celery
  • 1 (14-ounce) can light coconut milk
  • 1 tablespoon tomato paste
  • 1/4 cup all-purpose flour
  • 1 cup 2% reduced-fat milk
  • 1 tablespoon grated lime rind
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon salt

Preparation

  1. To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
  2. To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.
  3. To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.
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