Southeast Asian cuisine is known for balanced tastes. Adding the green onions, basil, and lime juice just before serving brightens the overall taste of the soup. For a spicier finish, stir in an additional 1/4 teaspoon red curry paste. Garnish with sliced green onions, if desired.
3 1/2 cups fat-free, less-sodium chicken broth
1 cup sliced mushrooms
1/4 cup finely chopped red bell pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
1/4 cup thinly sliced green onions
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
How to Make It
Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.
The base for this soup is excellent, but a real Thai soup has much more heat. So I used 1 tsp curry paste. I also increased the ginger to 1 Tbsp and fish sauce to 2 Tbsp. I added 1 large clove minced garlic in the first stage of cooking and 2 Tbsp cilantro in the last stage of cooking. I think next time, I might add a couple pieces of lemon grass. By the way, Thai soups are not chowders, hence a thin broth is proper.
I will make this soup again because of the simplicity of the recipe.
I really like this soup. I did not find it bland at all. Very nice subtle flavors. I did saute the mushrooms and peppers for a few minutes before adding the broth. I also don't have fresh basil right now, so I just left it out. I am sure it will only enhance the soup
i have made this twice now, and both times it had turned out perfectly! my family loves it, and they keep asking me to make it again. its very simple to make and didnt take very long. i will definately make this again!
This is a restaurant-quality soup - very light and tasty. My husband does not like things spicy so I cut the red curry paste back to 1/8 teaspoon and I still thought it had a good kick to it. I served it with a salad with sesame/ginger dressing and some pot stickers from Trader Joe's. Easy, quick meal.