Thai
Shrimp Soup Recipe
This
tasty soup comes together in minutes, and it’s a crowd pleaser.
Ingredients
:
1
medium onion, chopped
1
tablespoon olive oil
3
cups reduced-sodium chicken broth
1
cup water
1
tablespoon brown sugar
1
tablespoon minced fresh gingerroot
1
tablespoon fish sauce or soy sauce
1
tablespoon red curry paste
1
lemongrass stalk
1
pound uncooked large shrimp, peeled and deveined
1-1/2
cups frozen shelled edamame
1
can (13.66 ounces) light coconut milk
1
can (8-3/4 ounces) whole baby corn, drained and cut in half
1/2
cup bamboo shoots
1/4
cup minced fresh cilantro
2
tablespoons lime juice
1-1/2
teaspoons grated lime zest
1
teaspoon curry powder
How
To Make Thai Shrimp Soup :
In
a Dutch oven, saute onion in oil until tender. Add the broth, water, brown
sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce
heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or
until shrimp turn pink.
Add
the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest
and curry powder; heat through. Discard lemongrass.
