Spicy Shrimp Soup With Coconut Lime Cream Swirl

Looking for a soup that packs a punch of flavor and warmth? This Spicy Shrimp Soup with Coconut Lime Cream Swirl is exactly what you need! Inspired by the vibrant tastes of Thailand, this recipe combines succulent shrimp, a fragrant broth infused with lemongrass and chili, and a luscious coconut lime cream that adds a touch of coolness and richness. It’s surprisingly easy to make and guaranteed to become a new favorite, especially on chilly evenings. Get ready to experience a symphony of spicy, savory, and creamy goodness in every spoonful!

Ingredients You’ll Need

• Raw Shrimp (300g / 10.5oz): We’re using 300 grams (about 10.5 ounces) of raw shrimp, peeled and deveined. Look for shrimp that are firm and have a fresh, slightly sweet smell. Peeled and deveined shrimp save you prep time, but you can certainly buy whole shrimp and prepare them yourself.
• Low-Sodium Vegetable Broth (1L / 4 cups): A liter (4 cups) of low-sodium vegetable broth forms the base of our soup. Using low-sodium allows you to control the saltiness of the final dish, especially since we’re adding fish sauce. You can substitute with chicken broth if you prefer, but vegetable broth keeps it lighter.
• Coconut Milk (200ml / ¾ cup): 200 milliliters (¾ cup) of full-fat coconut milk adds a creamy texture and subtle sweetness. Full-fat coconut milk provides the best flavor and richness, but you can use light coconut milk for a lower-calorie option.
• Vegetable Oil (1 tbsp / 15ml): One tablespoon (15ml) of vegetable oil is used for sautéing the aromatics. Canola, sunflower, or even coconut oil can be used as alternatives.
• Garlic (2 cloves): Two cloves of garlic, minced, provide a foundational aromatic flavor. Freshly minced garlic is always best for its potent aroma and taste.
• Fresh Ginger (1 tbsp / 15g): One tablespoon (15g) of fresh ginger, minced, adds a warm, spicy, and slightly citrusy note. Peel the ginger before mincing.
• Lemongrass (1 stalk): One stalk of lemongrass, using only the white part, finely sliced, is crucial for that authentic Thai flavor. Bruising the lemongrass slightly before slicing helps release its aroma.
• Red Thai Chilies (2): Two red Thai chilies, sliced, bring the heat! Adjust the number of chilies based on your spice preference. Remember to handle chilies with care and avoid touching your eyes.
• Fish Sauce (1 tbsp / 15ml): One tablespoon (15ml) of fish sauce (halal certified) adds a savory umami depth. It’s a key ingredient in Thai cuisine. If you’re vegetarian or vegan, you can substitute with soy sauce or tamari, but the flavor will be slightly different.
• Fresh Lime Juice (2 tsp / 10ml): Two teaspoons (10ml) of fresh lime juice brightens the flavors and adds a zesty tang. Always use fresh lime juice for the best results.
• Lime Zest (from 1 lime): The zest of one lime adds an extra layer of citrus aroma and flavor. Be careful to only zest the colored part of the peel, avoiding the white pith which can be bitter.
• Sugar (1 tsp / 5g – optional): One teaspoon (5g) of sugar is optional, used to balance the flavors. Adjust to your taste.
• Salt (to taste): Salt is used to season the soup to perfection. Add gradually and taste as you go.
• Coconut Cream (100ml / ⅓ cup – for swirl): 100 milliliters (⅓ cup) of coconut cream is the base for our beautiful swirl. Coconut cream is thicker and richer than coconut milk.
• Cornstarch (1 tsp / 2g – for swirl): One teaspoon (2g) of cornstarch helps to thicken the coconut cream swirl, creating a lovely glossy texture.
• Cilantro (2 tbsp / 8g – for garnish): Two tablespoons (8g) of fresh cilantro leaves, chopped, provide a fresh, herbaceous garnish.
• Toasted Shredded Coconut (optional – for garnish): Toasted shredded coconut adds a delightful textural contrast and a subtle coconut flavor.

Substitutions & Variations

Feel free to customize this soup to your liking! Here are a few ideas:

• Shrimp: Chicken or firm white fish (like cod or halibut) can be substituted for the shrimp.
• Vegetable Broth: Chicken broth works well as a substitute for vegetable broth.
• Lemongrass: If you can’t find fresh lemongrass, you can use lemongrass paste (about 1-2 teaspoons).
• Spice Level: Adjust the number of chilies to control the heat. You can also use chili flakes or a dash of chili oil.

Detailed Step-by-Step Instructions

1. Prepare the Shrimp: Begin by patting the raw shrimp dry with paper towels. This crucial step ensures the shrimp sear properly and don’t steam in the hot broth, resulting in a better texture. Set the dried shrimp aside.
2. Sauté the Aromatics: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic, minced ginger, finely sliced lemongrass, and sliced red Thai chilies. Sauté for approximately 2 minutes, stirring frequently, until the aromatics become fragrant. Be careful not to burn the garlic, as this will impart a bitter taste to the soup.
3. Simmer the Broth: Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer. Avoid a rolling boil, as this can make the soup cloudy. Simmering allows the flavors of the aromatics to infuse into the broth.
4. Add Flavorings: Stir in the coconut milk, fish sauce, fresh lime juice, lime zest, and sugar (if using). Season with salt to taste. Continue to simmer the broth gently for another 5 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed – you may want to add more lime juice for brightness or fish sauce for umami.
5. Cook the Shrimp: Add the prepared shrimp to the simmering broth. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Overcooking the shrimp will make them rubbery, so keep a close eye on them. Once cooked, remove the pot from the heat.
6. Prepare the Coconut Lime Cream Swirl: While the soup is cooking, prepare the coconut lime cream swirl. In a small saucepan, whisk together the coconut cream, cornstarch, and a pinch of salt. Heat over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 3 minutes. The cornstarch helps to stabilize the cream and prevent it from separating. Keep the cream swirl warm until ready to serve.
7. Plate and Garnish: Ladle the hot soup into deep bowls. Drop a spoonful of the warm coconut-cream swirl into the center of each bowl. Use the back of a spoon to gently swirl the cream into the soup, creating a beautiful ribbon effect. Finish each bowl with a sprinkle of chopped fresh cilantro, a pinch of fresh lime zest, and, if desired, a few shards of toasted shredded coconut for added texture and flavor.
8. Serve Immediately: Serve the Spicy Shrimp Soup with Coconut Lime Cream Swirl immediately while hot. It pairs wonderfully with crusty bread for dipping into the flavorful broth.

The Importance of Lemongrass and Chilies

The heart of this Spicy Shrimp Soup lies in the aromatic combination of lemongrass and chilies. Lemongrass, with its bright, citrusy notes, provides a foundational flavor that’s both refreshing and complex. It’s essential to use the white part of the stalk, as this is where the majority of the flavor resides. The chilies, of course, deliver the heat. Thai chilies are known for their intense spice, so adjust the quantity to your preference. Removing the seeds can reduce the heat level if you’re sensitive to spice.

Why Coconut Milk Enhances the Flavor

Coconut milk isn’t just about adding richness; it plays a vital role in balancing the spice and acidity of the soup. The natural sweetness of the coconut milk complements the heat from the chilies and the tanginess of the lime juice, creating a harmonious flavor profile. Using full-fat coconut milk will yield the creamiest and most flavorful results, but light coconut milk can be used for a lighter option.

The Science Behind the Cream Swirl

The coconut lime cream swirl isn’t just for aesthetics; it adds another layer of texture and flavor to the soup. The cornstarch acts as a thickening agent, creating a luscious, glossy swirl that contrasts beautifully with the clear broth. The coconut cream provides a subtle sweetness and richness, while the lime zest adds a bright, aromatic finish. This swirl also helps to cool down the soup slightly, making it more enjoyable to eat.

Tips for Adjusting the Spice Level

This recipe is designed to be spicy, but you can easily adjust the heat level to your liking. Start with one chili and taste the broth before adding more. Removing the seeds from the chilies will also reduce the heat. If you accidentally add too much spice, you can counteract it by adding a little more coconut milk or sugar. A squeeze of lime juice can also help to balance the flavors.

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just make sure to thaw it completely and pat it dry before adding it to the soup.

Can I make this soup ahead of time?

The soup is best served fresh, but you can make the broth ahead of time and store it in the refrigerator for up to 2 days. Add the shrimp and cream swirl just before serving.

What can I substitute for fish sauce?

If you don’t have fish sauce, you can use soy sauce as a substitute, but it will alter the flavor slightly. Start with a smaller amount and taste as you go.

Enjoy this vibrant and flavorful Spicy Shrimp Soup with Coconut Lime Cream Swirl! It’s the perfect dish to warm you up on a chilly evening. Don’t forget to save this recipe to Pinterest for later!

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