6 cups (serving size: 1 1/2 cups)

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."

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

March 05, 2016
I agree about the use of more broth!

March 05, 2016
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.

EllenDeller's Review

December 13, 2012
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.

January 07, 2016
Great tips.  I am making this tonight!  Thank you

Garnet118's Review

January 28, 2012

Stage61's Review

March 29, 2012

jennifay's Review

October 29, 2012
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.

Peachygirl76's Review

May 24, 2010
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.

HefSus0's Review

January 07, 2011
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.

HollyRae's Review

January 11, 2010
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!