- 6 cups chicken stock
- 1 lb shrimp (peeled and deveined)
- 1.5 tbsp fish sauce
- 1 tbsp bacon grease
- 1 red bell pepper (sliced into strips)
- 2 tbsp brown sugar
- 1 can coconut milk
- 2 tbsp ginger piece (fresh / minced)
- 2 cloves garlic
- 4 oz mushrooms
- 1 tbsp red curry paste
- 2 lime (juice)
- 1 tbsp cilantro (1/2 minced, 1/2 full leaves for garnish)
- 1/2 tsp thai chili oil
- 1/4 can bamboo shoots
- 1 tbsp peanut butter
1.) To make our Coconut Shrimp Soup, heat bacon grease in a wok (or a small soup pot) on medium high. Next, as the bacon grease is beginning to smoke, toss in your sliced red bell peppers and your bamboo shoots. Sauté for 3-4 minutes then turn down to medium.
2.) Next you’re going to toss in the garlic, ginger, and red curry paste. Afterwards sauté for 1-2 minutes, then pour in your chicken stock, and the can of coconut milk. Once all of those ingredients are in turn the heat back up to high and bring to a slow, simmering boil while mixing gently.
3.) Once boiling, drop the temp to medium low and add your brown sugar, fish sauce, thai chili oil, and the secret ingredient, the peanut butter. As a result of the peanut butter, you’re going to want to mix well at this point. The peanut butter will want to remain a clump, just stir the pot a bit, it’ll all break down since your first brought the soup to a boil.
4.) While stirring, add 1 tbsp of chopped cilantro and the juice of one lime.
5.) Finally after 5 minutes, toss in your mushrooms and then continue to simmer for another 5-10 minutes. Garnish with cilantro, serve, enjoy!
If you’re allergic to shrimp, then use chicken! Are you’re allergic to peanut butter, then leave it out! Make this Coconut Shrimp Soup your own; Make it the way you know your family will love it!
After tasting this at the end, we thought about using less chili oil to bring down the heat levels, or even throwing in some cabbage, carrots, and even a few pearl onions to make it look all pretty. How would you make this recipe better?
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