First courses

Thai shrimp soup

The recipe for this soup is quite simple and allows you to prepare the dish without much effort or culinary talent. Try it – and Thai shrimp soup will become a permanent guest on your table.

Thai shrimp soup – ingredients

  • shrimps – 1 kg.
  • onion – 1 pcs.
  • tomatoes – 8 pcs.
  • garlic – 1 head.
  • ginger – 2 tbsp.
  • coconut milk – 1 can (400 ml).
  • chicken broth – 1 l.
  • lemon juice – 120 g.
  • hot pepper – 2 pods.
  • olive oil – for frying.

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Thai shrimp soup – recipe

We take 1 kilogram of unpeeled shrimp. We separate the heads with the shell from the tails. Place the inedible upper part of the shrimp (head and shell) on a well-heated deep frying pan (or pan with a thick bottom) with olive oil.

At the same time, add garlic cut into large pieces (the clove can be divided into 3-4 parts), whole hot pepper pods, grated ginger and a large onion, cut into medium-sized pieces.

We stew all this on a small fire for 10 minutes. Be prepared for a strong specific smell. Be patient – the end result is worth it.

Pour in the broth, bring to a boil, reduce the heat to a minimum and cook the future soup for 15 minutes.

Meanwhile, prepare the tomatoes. Cut the skin on 8 ripe tomatoes crosswise. Pour boiling water over, transfer the tomatoes to cold water for a minute. Now it will be surprisingly easy to remove the skin. Cut the peeled tomatoes into small cubes.

The broth should be ready by now – strain and discard the heads, shells, pepper, pieces of onion and the rest of the ingredients. We leave only the broth.

We put the broth on the fire, add chopped tomatoes, cover with a lid and cook for 15 minutes on low heat.

After that, pour coconut milk, lemon juice into the soup and add peeled shrimp (1 kilogram of unpeeled shrimp yields approximately 200 grams of tails).

Cook for another 3 minutes – and remove the pan from the stove. Thai shrimp soup is ready. Bon appetit!

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