Ingredients for Thai Shrimp Bisque
- Medium Shrimp
- 1 tablespoon lime zest
- Fresh Lime Juice
- Ground Coriander
- Fresh Cilantro
- Fresh Ginger
- Sugar
- Ground Red Pepper
- 1 clove minced garlic
- 4 cups water
- Dry White Wine
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- Light Coconut Milk
- All Purpose Flour
- 2% Low Fat Milk
- salt to taste
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How to Make Thai Shrimp Bisque
- **Prepare Shrimp Marinade:** Peel 1 pound of shrimp, reserving the shells for the stock. In a large zip-top bag, combine the peeled shrimp with 2 tablespoons of fish sauce, 1 tablespoon of lime juice, 1 teaspoon of grated ginger, 1/2 teaspoon of red pepper flakes, 1 clove of minced garlic, 1/4 cup chopped cilantro, 1 tablespoon brown sugar, and 1/4 teaspoon of black pepper.
- **Marinate:** Seal the bag and refrigerate for 30 minutes.
- **Make Shrimp Stock:** In a large Dutch oven, combine the reserved shrimp shells, 4 cups of water, 1/2 cup dry white wine, and 1 tablespoon of tomato paste. Bring to a boil, then reduce heat and simmer until the liquid is reduced to 1 cup (about 20 minutes).
- **Strain Stock:** Strain the shrimp stock through a fine-mesh sieve into a bowl, discarding the solids.
- **Sauté Aromatics:** Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped celery and sauté for 8 minutes, or until softened and lightly browned.
- **Build the Soup:** Add 1 cup of the prepared shrimp stock, 1 (13.5 ounce) can of full-fat coconut milk, and 1 tablespoon of tomato paste to the Dutch oven. Scrape the bottom of the pan to loosen any browned bits.
- **Thicken the Soup:** In a small bowl, whisk together 2 tablespoons of all-purpose flour with 1/2 cup of 2% reduced-fat milk until smooth. Add this mixture to the Dutch oven.
- **Simmer:** Reduce heat and simmer until the soup has thickened to your desired consistency (about 5-7 minutes).
- **Add Shrimp:** Add the marinated shrimp to the soup and cook for 5 minutes, or until pink and cooked through.
- **Finish & Serve:** Stir in 1 tablespoon of lime zest, 1 tablespoon of chopped fresh cilantro, and salt to taste. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
19g
Fat
5g
Carbs
4g
