in Soup Recipes, Thailand

Curry shrimp soup with coconut milk

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Ingredients for 2 servings:

  • 1 garlic clove(s)
  • 2 cups of shrimp (Arctic sea shrimp)
  • 0.3 liters of water
  • 2 tbsp curry powder
  • 1 small chili pepper(s)
  • ¼ liter coconut milk
  • turmeric
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Separate the Arctic shrimp (250g in a bowl, usually available in brine, but fresh shrimp will work too, of course) from the brine (save the brine!) and fry them in a hot pan with oil (preferably sesame oil). Add the garlic and fry briefly. If you want the soup a bit spicier, remove the seeds from the small chili pepper (it’s hot!), chop it up, and add it too. Season with salt and turmeric. If using, add the brine from the bowl. Add water and simmer for 5 minutes. Add the curry and coconut milk (please make sure not to use sweetened milk when buying) and simmer for another 5 minutes. Season with salt and more curry to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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