Ginger Lime Shrimp Soup

Rich, creamy, and delicious!

One of the very few things that I really miss about living in Kansas City (besides our wonderful friends) is easy access to Eastern cuisine.  We do have a really good Sushi place right here in Ozark and Indian in Springfield, but Thai and Vietnamese are sadly under represented.  So when I head up to KC for my work trips, I find myself heading straight to some of my old favorites to get my fix for the month.  On my last trip to KC I had this exotically flavored soup called Shrimp Galangal Soup.  I happily stuffed myself and left the restaurant fully committed to recreating the dish at home for my hubby.  When I got home, I did just that and was THRILLED with the result!  I found a recipe with good reviews and an ingredient list that wasn’t too intimidating and went for it!  I had to sub in many of my stock items for some of the true Asian components, but it really was a good imitation of what I had loved so much at the Thai House in OP.  This soup was even better the next day when we heated it on the stove top and added more shrimp and green onion!  I think the next time I make it I am going to do it without the shrimp.  I have a feeling the gorgeous onion, lime, and ginger are strong enough to stand up on their own!  Give it a try and let me know what you think!

Andy is in favor of this soup!

Ginger Lime Shrimp Soup

Servings:  6

2 cans light coconut milk–use 1 can of light and 1 regular for a fuller bodied soup

2 cups water

1 t + sriracha hot sauce — or more to taste

1 1/2-2 T + red curry paste — or more to taste

1 # shitake mushrooms cut in bite size pieces.  You can also use baby portabello mushrooms if you have them on hand.

1 onion, sliced

1/4 c lime juice

4 stalks of lemongrass, bruised and cut into small pieces.  Or 3-4 T of chopped.

zest from one lime OR 10 kaffir lime leaves torn in half

1+ 2″ piece of peeled ginger OR Galangal, cut into fine strips

4 T fish sauce

1/4 c brown sugar

1 t chipotle pepper flakes

1/2 c + green onion, chopped.  Cut up a little extra for garnishing.

1 # uncooked shrimp–use peeled if you don’t want the mess, use unpeeled to add a bit more flavor to the broth

Cilantro for garnish

In a stew pot slowly warm the water, coconut milk, onion, ginger, lime zest, pepper flakes, lemon grass, red curry paste, sugar, lime juice, sriracha, and fish sauce.  Cook for about an hour minutes on low heat.  Add the green onions and cook for another 20-30 minutes.  Test the broth and adjust the seasonings to your taste.  Turn up the heat to medium-high, add the shrimp and cook for 5-10 minutes.  Remove the pieces of lemongrass.  Finely chopped lemongrass can be left in the soup.  Serve with a crusty french bread for dipping and a big green salad.

I recommend a buttery chardonnay to wash it down.  ENJOY!

<blockquote>recipe here</blockquote>

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