Ingredients for Thai Shrimp Chili Soup
- Light Coconut Milk
- Fresh Ginger
- Chili Paste With Garlic
- 1 pound peeled and deveined shrimp
- All Purpose Flour
- Low Sodium Soy Sauce
- Diced Tomatoes
- 2 green onions, thinly sliced
- Fresh Lime Juice
- Brown Sugar
- Fresh Mushrooms
- Fresh cilantro, to taste (optional)
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How to Make Thai Shrimp Chili Soup
- In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk, 1 tablespoon grated fresh ginger, and 1-2 tablespoons red chili paste (adjust to your spice preference). Bring to a boil over medium-high heat.
- Add 1 pound peeled and deveined shrimp. Reduce heat to low, simmer for 3 minutes, or until shrimp is pink and cooked through.
- Remove shrimp from the saucepan with a slotted spoon and set aside.
- In a small bowl, whisk together 2 tablespoons all-purpose flour and 2 tablespoons soy sauce until smooth. Gradually whisk this mixture into the coconut milk in the saucepan.
- Add 1 (14.5 ounce) can diced tomatoes, undrained, 2 green onions (thinly sliced), 2 tablespoons fresh lime juice, and 1 teaspoon sugar. Bring to a boil, stirring constantly to prevent sticking.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has slightly thickened, stirring occasionally.
- Stir in 8 ounces sliced mushrooms and cook for 2 minutes, or until tender.
- Return the cooked shrimp to the pan and heat through for 1-2 minutes. Do not overcook.
- Serve hot, garnished with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
0g
Carbs
2g
