The Thai Coconut Soup with Shrimp & Rice is rich, flavorful, body and soul warming, spicy meal, that you won't regret cooking!
Course Soup
Cuisine Thai
Keyword Rice, Shrimp, Thai Coconut Soup
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 5Servings
Author Molnár-Papp Orsolya Anna
Ingredients
Soup
2canCoconut Milk
2cupsBrothvegetable or chicken
1boil-in-bagInstant Rice
1packFrozen Shrimpmin. 100 gr
2cupsFrozen Peas
1cloveGarliccrushed
1big thumb size pieceGingergrated
2tbspOil
1-2tbspCurry Powderto taste
1packShrimp Flavor Instant Rame's Spice Packyou can use the ramen instead of the rice, but I prefered the rice in this case
Garnish
1Limecut into 5 pieces
Instructions
Cook the boil-in-bag rice according to your instructions. Get it out of the water about 3-5 minutes before it's completely cooked, so it's still al dente.
Preheat the oil in a larger saucepan.
Sauté the crushed garlic and grated ginger.
As soon as the garlic gets a nice golden color, pour the coconut milk and the broth.
Add the curry powder and the instant ramen's spice pack.
Add the frozen peas to the broth. Cook it.
When the broth is boiling, add the shrimp and rice.
Cook it for about 5-10 more minutes. When the shrimp and peas are done, your soup is done too!
Serve it while it's still hot, add a wedge of lime. It'll highlight and complete the flavor of the soup!