Thai Shrimp Bisque

Maybe that's the problem!  :-)

I used MORE coriander than the recipe called for, plus doubled the other ingredients such as cilantro, cayenne pepper, lime zest and juice, etc.

I thought this was a very simple recipe but it really lacked flavor to me.  It was worth a try though.

This bisque was reminiscent of something you would have in a fine Asian restaurant. The broth was slightly sweet from the coconut milk, a little after flash of heat from the red pepper, and rich and succulent from the shrimp. I would make this again, especially if I wanted to impress my guests. With this said...I found the steps involved very time consuming. This is not a quick week night meal. But, I do think each step was necessary to get the full complex flavor of the broth--so I wouldn't want to skip any steps in order to save time.

I had bought the shrimp already cleaned and deveined, so I used boxed stock. Instead of low fat milk, fat free half and half that I had on hand. The end result was outstanding. Will definitely make this one again. Be sure to serve as soon as the shrimp are cooked through, or they will be overdone quickly.

Amazing! I don't eat dairy and didn't add the milk. I used regular coconut milk which was a bit thicker too. Will definitely make this again.

My whole family enjoyed this recipe, including our picky 8-year-old. Reminiscent of Thai Tom Ka soup, with fairly complex flavor. We had sticky rice on the side, which could also be added to the soup for a heartier option (very yummy). Though this recipe wasn't that quick to make, it was paced well, which kept the cooking experience enjoyable. I used pinot grigio and regular coconut milk (since I had it on hand), and was pleased with both. I followed two suggestions from EllenDeller - mincing onion & celery in the food processor, and using 2 Tbsp cornstarch instead of flour - and I will do the same in the future; cornstarch gave good consistency, and I agree that anything but tiny pieces of the veggies would be unappetizing. I'll try using galanga instead of ginger next time; our son's only complaint was that the soup was a bit fishy, which galanga could fix. May also add lemongrass, dried peppers for heat... it's a recipe good enough to make me want to come back and experiment.

I just served this as a Christmas dinner first course. My daughter said, "I'll just have another serving of the soup ..." skipping tenderloin! It was absolutely lovely ... rich, flavourful, elegant presentation. One reviewer noted the absence of lemongrass, and I was, I confess, worried ... but, no, the lime rind added the required spark. If you have lemongrass, go for it ... but don't worry if you don't. WONDERFUL.

We love this recipe. I use 2TBs cornstarch instead of flour (easier and a smoother consistency with no flour taste) and add a bit of fish sauce and sambal olek. I always mince the celery and onion in the food processor so as to avoid unappetizing chunks. This pairs nicely with the CL sushi rice salad for a filling meal.

wow, absolutely delicious. just added some salt. used fat free half and half instead of lowfat milk b/c that's what I had. will definitely make this again.

My husband made this last night for New Year's and it was outstanding! Served it with a carrot-cilantro salad and fresh pita bread. We will definitely be making this again!

I have been making this recipe since it was first published 11 years ago, still a family favorite. Lots of flavor! It isn't a quick and easy recipe but it is one that I know the family will enjoy. I have altered it here and there to suit personal tastes for my family as well as extended family and friends. Great additions include lemongrass, a little soy or fish sauce or more/less of the ingredients listed. My husband often requests this bisque when he returns from deployments and is wanting a home cooked meal!

Loved it :) My boyfriend hates cilantro so I omitted that along with the celery. Instead I garnished with fresh flatleaf parsley, chives, and scallions. Subtle flavors that intensify as you continue eating. PS- If you don't like coriander, don't choose a Thai recipe, haha.

Great Soup, loved the flavor, a lot of steps but worth it. Could use more broth and lime juice. Made jasmine rice and added on top w/clinantro and green onions.

First time I'm reviewing a recipe! This was excellent. It was not difficult and very tasty. I want to see if it freezes well. I used 31/lb count shrimp.

I am disappointed and confused. The amount of coriander made this absolutely inedible - I don't understand how people liked it so much. I followed the instructions exactly.

I really enjoyed this soup; it tasted great! My worries are more about the recipe: (1) The nutrition facts are off. It's actually 346 calories per serving (and that's with the 1% reduced fat milk I used rather than the 2% it calls for). And (2) I would appreciate some hint about how many limes it takes to grate 2.5 T of lime rind. Perhaps this is something most people learn as children, but I got two limes and barely 2 T out of that. Again, though, the soup was great! These are just things I wish I'd known first. I will definitely make it again, though. :)

Great flavors and thickness -- Loved it!

This smelled fantastic and I was very excited for this. But it just didn't live up to all the good reviews. It was time consuming, which doesn't normally bother me, but I expected so much from it for how long it took. It just felt like none of the flavors really came together. Even though the shrimp marinated for 30 minutes, I felt like there was no flavor to it at all. The soup should have been thicker. And the celery did not go well with the other flavors AT ALL. If I were to ever attempt this again, which I probably won't, I would definitely consider leaving out the celery and onion, adding more spice, marinating the shrimp for longer and adding more flour for thickening.

This is one of the best soups I have made. I have made this more than 3 times. My suggestion is to add kaffir lime leaves. It really enhances the bisque. Kaffir lime leaves are very hard to find. But when I find them, I freeze them so I can use it in my cooking. This is best bisque, hands down.

The soup was very flavorful and delicous. The flavors blended very well together. I put this recipe in my file and plan to make it as an appetizer to Cooking Light's drunken beef dish (also Thai) to serve to guests. The recipe takes a significant amount of time to prepare so I will probably use it for company or a weekend meal instead of a weekday dish.

Great recipe! Though we did not eat it as a soup, but rather poured it over rice like a green curry sauce. I doubled the cilantro and added a teaspoon of Sriracha sauce for a bit more heat. I used pre-cooked shrimp so I turned the heat off then added the marinade mixture. The bit of shrimp tales with two added full shrimps was enough to make an excellent broth. Very flavorful and will definitely make again and again.

I absolutely love this recipe. I've made it half a dozen times in the last few months and it's been great every time. Highly recommend!

WOW WOW WOW!! However, I must admit that I did not use light coconut milk or lowfat milk (only because I did not have it). Having said that, this is/was AMAZING!!! It would be great for a cold night with the family, or entertaining! The flavors are right on and I am really excited to have found this recipe!!!

This was easy! And it is delicious! I was in a hurry so I took a few short cuts...still yummy. Instead of using the marinade as listed I used Wishbones light Asian Sesame and Ginger Vingaigrette. I tried to keep the same complimentary flavors. I did add red pepper flakes, cilantro, garlic and the grated lime. I also changed the shrimp stock. I didn't have shrimp with shells so I threw in two shrimp while the stock boiled. Also I used a culinary broth: Thai Coconut Curry instead of the water. I didn't add salt as I didn't think it needed it. When the recipe called to place the shrimp and marinade into the pan--I spooned the shrimp and added marinade as needed for flavor. This a very flavorful bisque.

What's missing in this recipe is flavor. You need to add lemon grass and fish sauce which are key ingredients in Thai dishes. Also, instead of water add chicken stock.