Coconut Lime Soup with Thai Basil and Shrimp

This refreshing and flavorful soup is a perfect blend of Thai and European cuisines, combining the creaminess of coconut milk with the brightness of lime juice and the subtle aroma of Thai basil. The addition of succulent shrimp makes it a satisfying and protein-rich meal. To create this delightful dish, follow the steps outlined below.

The combination of coconut milk, lime juice, and Thai basil creates a unique and tantalizing flavor profile that will leave you wanting more. With its creamy texture and burst of citrus flavor, this soup is sure to become a favorite.

Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and requires minimal ingredients, making it a great option for a quick and delicious meal.

Ingredients

To make this delicious Coconut Lime Soup with Thai Basil and Shrimp, you will need the following ingredients:

• 2 tablespoons of coconut oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon of grated fresh ginger
• 1 can of coconut milk
• 2 cups of chicken or vegetable broth
• 1/2 cup of freshly squeezed lime juice
• 1/4 cup of chopped fresh Thai basil
• 1 pound of large shrimp, peeled and deveined
• Salt and pepper to taste
• Optional: 1-2 teaspoons of red pepper flakes for some heat

Step-by-Step Preparation Instructions

Follow these easy steps to create your Coconut Lime Soup with Thai Basil and Shrimp:

1. In a large pot, heat the coconut oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes, until fragrant.
3. Pour in the coconut milk, broth, and lime juice. Stir well to combine, then bring the mixture to a simmer.
4. Reduce the heat to low and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
5. While the soup is simmering, prepare the shrimp by seasoning them with salt, pepper, and a pinch of red pepper flakes (if using).
6. Add the shrimp to the pot and cook for an additional 2-3 minutes, until they are pink and fully cooked.
7. Stir in the chopped Thai basil and adjust the seasoning as needed.
8. Serve the soup hot, garnished with additional Thai basil leaves and a squeeze of lime juice, if desired.

Basics & Tips for Beginners

Some helpful tips to keep in mind when making this recipe:

• Make sure to use full-fat coconut milk for the creamiest results.
• Don’t overcook the shrimp, as they can become tough and rubbery.
• Adjust the amount of lime juice to your taste, as some people prefer a stronger citrus flavor.
• For an extra burst of flavor, add some sliced lemongrass or galangal to the pot during the simmering process.

Nutrition Facts / Summary

This Coconut Lime Soup with Thai Basil and Shrimp is not only delicious, but it’s also relatively healthy, with a balance of protein, healthy fats, and complex carbohydrates. The approximate nutrition facts per serving are:

• Calories: 350-400
• Protein: 20-25g
• Fat: 20-25g
• Saturated Fat: 15-20g
• Carbohydrates: 20-25g
• Fiber: 2-3g
• Sugar: 5-7g
• Sodium: 400-500mg

Pro Tips & Substitutions

Some optional enhancements and substitutions to consider:

• Use chicken or tofu instead of shrimp for a different protein source.
• Add some diced bell peppers or mushrooms for extra flavor and nutrients.
• Use fresh lemongrass or galangal for added depth of flavor.
• Replace the coconut milk with a non-dairy alternative, such as almond or soy milk, for a vegan version.

Serving & Presentation Ideas

Some ideas for serving and presenting your Coconut Lime Soup with Thai Basil and Shrimp:

• Serve the soup in bowls, garnished with additional Thai basil leaves and a squeeze of lime juice.
• Offer a side of steamed rice or noodles for a filling meal.
• Add some toasted peanuts or cashews for crunch and texture.
• Use a variety of colorful vegetables, such as bell peppers or carrots, to add visual appeal to the dish.

Comparison With Similar Recipes

This Coconut Lime Soup with Thai Basil and Shrimp is similar to other Thai-inspired soups, such as Tom Yum or Tom Kha, but with a unique twist. The addition of coconut milk and lime juice gives it a creamy and tangy flavor profile that sets it apart from other soups.

FAQ Section

Some frequently asked questions about this recipe:

1. Q: Can I use frozen shrimp instead of fresh?
2. A: Yes, frozen shrimp can be used, but make sure to thaw them first and pat dry with paper towels before using.
3. Q: Can I make this soup ahead of time?
4. A: Yes, the soup can be made ahead of time and refrigerated or frozen for later use. Simply reheat and add the shrimp and Thai basil just before serving.
5. Q: Can I substitute the coconut milk with a non-dairy alternative?
6. A: Yes, non-dairy alternatives such as almond or soy milk can be used, but keep in mind that the flavor and texture may be slightly different.
7. Q: How spicy is this soup?
8. A: The level of spiciness can be adjusted to your taste by adding more or less red pepper flakes. If you prefer a milder soup, simply omit the red pepper flakes or reduce the amount used.
9. Q: Can I add other protein sources, such as chicken or tofu?
10. A: Yes, other protein sources can be used, simply adjust the cooking time and method according to the protein source.

Conclusion

This Coconut Lime Soup with Thai Basil and Shrimp is a delicious and refreshing meal that combines the best of Thai and European cuisines. With its creamy texture, burst of citrus flavor, and succulent shrimp, it’s a dish that’s sure to please even the pickiest eaters. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and requires minimal ingredients, making it a great option for a quick and delicious meal. So go ahead, give it a try, and enjoy the delightful flavors of this Coconut Lime Soup with Thai Basil and Shrimp!