Description
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.
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
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes, until fragrant.
- Pour in the coconut milk, broth, and lime juice. Stir well to combine, then bring the mixture to a simmer.
- Reduce the heat to low and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
- While the soup is simmering, prepare the shrimp by seasoning them with salt, pepper, and a pinch of red pepper flakes (if using).
- Add the shrimp to the pot and cook for an additional 2-3 minutes, until they are pink and fully cooked.
- Stir in the chopped Thai basil and adjust the seasoning as needed.
- Serve the soup hot, garnished with additional Thai basil leaves and a squeeze of lime juice, if desired.
- Category: Main Course
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 63
- Sugar: 4
- Sodium: 94
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 3
- Cholesterol: 5