Coconut Lime Soup with shrimp and Thai basil is an aromatic delight that brings the essence of Thailand right to your dining table. This fragrant soup blends creamy coconut milk with the zesty brightness of lime, creating a perfect balance of flavors. Infused with tender shrimp and fresh herbs, it’s light yet satisfying, making it an ideal choice for summer meals or any day you crave something refreshing and delicious.

Why You’ll Love This Coconut Lime Soup with

This delightful Coconut Lime Soup with shrimp offers numerous benefits that will make you fall in love with it:

• It’s a quick and easy coconut lime soup recipe that takes only 40 minutes to prepare.
• Rich in flavor, this creamy coconut lime soup is both comforting and invigorating.
• The combination of shrimp and Thai basil adds a gourmet touch, perfect for impressing guests.
• This soup is gluten-free, making it suitable for various dietary needs.
• With fresh vegetables, it provides a healthy dose of nutrients and antioxidants.
• Enjoy it warm or chilled for a refreshing summer meal.

Ingredients for Coconut Lime Soup with

Gather these items:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, smashed and cut into pieces
• 1 tablespoon red curry paste
• 4 cups chicken broth
• 1 can coconut milk (13.5 oz)
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 2 limes
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh Thai basil leaves
• 1/4 cup fresh cilantro, chopped
• Salt to taste

How to Make Coconut Lime Soup with Step-by-Step

1. Step 1: Heat coconut oil in a large pot over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
2. Step 2: Stir in red curry paste and cook for another minute to release flavors.
3. Step 3: Add chicken broth and lemongrass. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
4. Step 4: Stir in coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes.
5. Step 5: Add mushrooms, bell pepper, and cherry tomatoes. Cook for 5 minutes until slightly tender.
6. Step 6: Add shrimp and cook for 3 to 4 minutes until pink and cooked through.
7. Step 7: Remove lemongrass pieces. Stir in lime juice, Thai basil, and cilantro.
8. Step 8: Taste and adjust seasoning with salt if needed. Serve hot.

Pro Tips for the Best Coconut Lime Soup with

Keep these in mind:

• Use fresh herbs for the best flavor.
• Adjust the spice by adding more or less red curry paste.
• For a vegan version, substitute shrimp with tofu and use vegetable broth.
• This soup can be prepared in advance and reheated, making it perfect for meal prep.

Best Ways to Serve Coconut Lime Soup with

Enjoy this soup in various ways:

• Serve it alongside a fresh garden salad for a complete meal.
• Pair it with crusty bread or rice for a heartier option.
• Top with additional fresh herbs for extra flavor.

Frequently Asked Questions About Coconut Lime Soup with

What’s the secret to perfect Coconut Lime Soup with?

The secret lies in using fresh ingredients, especially the herbs. The vibrant flavors of Thai basil combined with lime juice elevate the dish, making it a standout soup.

Can I make Coconut Lime Soup with ahead of time?

Yes, you can prepare the soup in advance. Store it in the refrigerator for up to three days. Reheat gently on the stove before serving.

How do I avoid common mistakes with Coconut Lime Soup with?

To avoid common mistakes, ensure not to overcook the shrimp, which can become rubbery. Adjust the seasoning gradually and taste as you go.

Variations of Coconut Lime Soup with You Can Try

Here are some fun variations to explore:

• For a spicy coconut lime soup, add sliced jalapeños or a splash of chili oil.
• Make a coconut lime soup vegan by using vegetable broth and adding chickpeas instead of shrimp.
• Incorporate seasonal vegetables such as zucchini or bell peppers for a coconut lime soup with vegetables.
• For a heartier option, try coconut lime soup with chicken instead of shrimp.

Coconut Lime Soup with shrimp not only satisfies your hunger but also tantalizes your taste buds with its vibrant flavors. Enjoy this dish warm or chilled for a refreshing experience!

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For more delicious recipes, check out Spaghetti with Garlic and Oil or Roasted Carrot Soup. If you’re interested in the health benefits of coconut, you can read more here.

Coconut Lime Soup with Shrimp and Thai Basil Bliss

Print Recipe

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A fragrant coconut lime soup infused with Thai basil and tender shrimp, balancing creamy richness with bright citrus and aromatic herbs.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 lb shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, smashed and cut into pieces
• 1 tablespoon red curry paste
• 4 cups chicken broth
• 1 can coconut milk (13.5 oz)
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 2 limes
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh Thai basil leaves
• 1/4 cup fresh cilantro, chopped
• Salt to taste

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Instructions

1. Heat coconut oil in a large pot over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
2. Stir in red curry paste and cook for another minute to release flavors.
3. Add chicken broth and lemongrass. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
4. Stir in coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes.
5. Add mushrooms, bell pepper, and cherry tomatoes. Cook for 5 minutes until slightly tender.
6. Add shrimp and cook for 3 to 4 minutes until pink and cooked through.
7. Remove lemongrass pieces. Stir in lime juice, Thai basil, and cilantro.
8. Taste and adjust seasoning with salt if needed. Serve hot.

Notes

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 5 g
• Sodium: 850 mg
• Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 150 mg