This Thai shrimp soup is delicious, easy and very satisfying. You can choose to veganize it if you would like. All you have to do is omit the fish sauce and substitute the shrimp with eggplant or any other vegetable of your choice.
I use more rice and less shrimp for this soup but you can do the opposite. Once you have all the ingredients ready you will be able to make this soup very quickly.
This is what you are going to need for this exquisite Thai shrimp soup recipe:
Serves four
1 TBS coconut oil
½ cup finely chopped white onion
1 cup finely chopped red bell pepper
1 – 1-inch piece lemon grass – minced
1 tsp. grated ginger
4 garlic cloves – minced
1 TBS red curry paste
1 tsp. brown sugar
½ cup Basmati rice – washed
4 cups of water or vegetable broth
1 – 13 oz. can of coconut milk
1 TBS fish sauce
1 cup string beans – halved
½ pound peeled and deveined shrimp
Juice of ½ a lime
½ cup of chopped cilantro
Salt and pepper
Heat the oil in a pot and add the onion, bell pepper, lemon grass, ginger, and garlic, curry paste and brown sugar. Cook for a few minutes until the onion is translucent.
Add the rice and mix well. Add the water, coconut milk and fish sauce and mix well. Cook for ten minutes. Season with salt and pepper to taste.
Add the string beans and cook for another ten minutes. Add the shrimp and cook until it turns pink. Turn off the heat and add the lime juice and cilantro and serve.
