The thing I miss most about living in NYC? THE FOOD!!! Big surprise, right?! Although we do have a few really good eateries in our new town, we definitely don’t have the luxurious food diversity that we once did while living in the city. I mean… Thai! Indian! Greek! You-name-it. All I had to do was a pick up my phone (or swipe my mouse key) and the dinner of my dreams would be at my door in 30-40 minutes. These days, I have to get a little more hands on than that when I get the urge to eat adventurously…
Last week I found myself craving something I once upon a time ordered almost every single week: Thai coconut shrimp soup. Have you ever had Thai coconut shrimp soup? It is crazy spicy and crazy good. The coconut curry broth base is loaded with shrimp, rice, cilantro, peppers, and peas. It’s definitely one of those “flavor party in your mouth” kind of meals 😉
Since we have no (decent) Thai restaurants in town, I took matters into my own hands and whipped up this extremely easy version of my favorite soup with ingredients we already had in our fridge. The results? Oh. My. GOSH. SO GOOD.
For this recipe I’ve teamed up with Pacific Foods to tell you a little bit about their NEW (and totally wonderful) Organic Coconut non-dairy beverage! The second I took a little sip of this stuff I just knew it would be delightful in both sweet and savory recipes. It’s so refreshing and best of all? Completely natural. No added sweeteners or GMOs. It’s also vegan, dairy-free, soy-free and gluten-free. Amen and Hallelujah!
This soup is sure to kick any lingering Winter blues straight to the curb! It’s light, spicy, and so delicious. If you’re feeding a crowd, I recommend making a double batch. I ate the whole pot in just a few hours… and no, that’s not just something I’m saying. When I like something, I LOVE something. And I like this soup a whole lot. Hope you guys give it a try soon! xoxo
Thai Coconut Shrimp Soup
- 1 teaspoon Sesame Oil
- 3 tablespoons fresh lime juice
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sriracha (or sriracha style) hot sauce
- 1 pound medium shrimp, peeled and tails removed
- 2 tablespoons red curry paste
- 2 large strips of lime zest (you can use a vegetable peeler to help you with this)
- 1 tablespoon fresh grated ginger or fresh ginger juice
- 5 cups chicken or vegetable stock
- 3/4 cup rice (I used long-grained jasmine)
- 2 cups Pacific Brand Unsweetened Coconut Milk
- 1 cup frozen red bell pepper strips
- 1 cup frozen peas
- 1 carrots, peeled and cut into thin strips
- 2 jalapeño peppers, seeds removed and cut into thin slices
- 1/4 cup fresh cilantro, chopped
- In a medium-sized skillet heat the oil over medium-high heat. Once hot, add the shrimp, lime juice, soy sauce, and hot sauce; cook for 2 minutes, then flip the shrimp and cook for another 2 minutes. Remove pan from heat and set aside.
- In a large saucepan or stockpot combine the red curry paste, lime strips, ginger and chicken stock; bring to a rolling simmer over medium heat. Add rice, stir well to combine, then partially cover the pan and simmer on medium-low heat, stirring occasionally, until rice is almost done, about 20 minutes. Stir in the coconut milk, peppers, and peas. Bring mixture back to a simmer and continue cooking for another 10-15 minutes, or until the rice is soft to the bite. Stir in the shrimp and all of the liquid they were cooked in; cook for another 2 minutes. Stir in carrots, jalapeños, and cilantro. Pour into bowls, top with additional cilantro if desired, and serve at once!