The Most Heavenly Soupe Tha Aux Crevettes Recipe Ever Made

Soupe thaï aux crevettes transports taste buds on a vibrant culinary journey through fragrant Southeast Asian landscapes.

Delicate seafood swirls within a complex broth that balances multiple sensory experiences.

Rich aromatics dance across warm, inviting bowls filled with unexpected flavor combinations.

Intricate spices weave through each carefully crafted ingredient, creating depth and nuance.

Comfort meets excitement in this remarkable dish that speaks to both traditional techniques and modern palate preferences.

Layers of carefully selected components harmonize into a singular, memorable gastronomic expression.

Prepare to reinvent an ordinary meal into an extraordinary sensory adventure.

Soupe thaï aux crevettes That’s Packed with Warmth and Spice

• Burst of Tropical Flavors: This Thai shrimp soup delivers an explosive combination of zesty lemongrass, spicy curry paste, and creamy coconut milk that transports your taste buds directly to Southeast Asian cuisine.
• Quick and Easy Weeknight Meal: Prepared in less than 20 minutes, this recipe offers restaurant-quality taste with minimal cooking skills required, making it perfect for busy home cooks seeking delicious and nutritious dinner options.
• Balanced Nutritional Powerhouse: Packed with protein from succulent shrimp, vibrant vegetables like bok choy and bell peppers, and comforting rice noodles, this soup provides a complete and satisfying meal in a single bowl.
• Customizable Culinary Adventure: Easily adaptable to personal preferences, you can adjust spice levels, swap proteins, or add extra vegetables, ensuring a personalized dining experience that keeps everyone excited about mealtime.

What Goes Into Thai Shrimp Soup

Main Ingredients:

• Rice Noodles: Soft and delicate base for the soup, perfect for absorbing the flavorful broth.
• Bok Choy: Fresh green vegetable that adds crunch and nutritional value to the soup.
• Bell Pepper: Colorful vegetable that provides sweetness and texture to the dish.

• Shrimp: Tender seafood that brings a delicate marine flavor and protein to the soup.

• Ginger, Garlic: Aromatic base that creates a deep, warm flavor foundation for the soup.
• Lemongrass: Citrusy herb that adds a distinctive Thai-style fragrance and taste.
• Curry Paste: Concentrated blend of spices that gives the soup its signature Thai flavor profile.

• Vegetable Broth: Light and savory liquid that forms the soup's base.
• Coconut Milk: Creamy ingredient that adds richness and smoothness to the broth.

• Lime Juice: Bright, acidic element that balances and enhances the overall flavor.
• Salt, Pepper: Essential seasonings that bring out the ingredients' natural tastes.

• Vegetable Oil: Neutral cooking oil used for sautéing ingredients.

Steps for Crafting a Comforting, Fragrant Thai Broth

Step 1: Prepare Rice Noodles

Boil salted water and cook rice noodles following package instructions. 1 minute before cooking time ends, add bok choys. Drain and quickly rinse with ice water to preserve green color. Set aside.

Step 2: Create Aromatic Soup Base

• Ginger
• Garlic
• Halved lemongrass
• Curry paste
• Salt

Cook for 1 minute until fragrant.

Step 3: Simmer Soup Liquid

Add vegetable broth and coconut milk. Simmer over low heat until ready to serve.

Step 4: Cook Shrimp and Peppers

• Shrimp
• Bell pepper

Cook for about 2 minutes. Season with salt and pepper.

Step 5: Assemble Thai Shrimp Soup

Divide rice noodles and bok choys into serving bowls. Top with sautéed shrimp. Pour hot broth over ingredients. Finish with a splash of lime juice.

Tips for Keeping Shrimp Tender and Broth Clear

• Maximize Flavor Depth: Toast curry paste in oil before adding liquids to unlock deeper, more complex aromatics and intensify the soup's overall taste profile.
• Perfect Shrimp Texture: Cook shrimp just until they turn pink and curl slightly to prevent rubbery, overcooked seafood that loses its delicate sweetness.
• Noodle Timing Trick: Briefly shock noodles in ice water after cooking to halt the cooking process and maintain their vibrant color and ideal al dente texture.
• Lemongrass Technique: Bruise the lemongrass stalk before adding to release more essential oils and enhance the soup's authentic Thai fragrance.
• Balance Heat Levels: Adjust curry paste quantity based on personal spice tolerance, starting with less and gradually increasing for a personalized flavor experience.

Storage Tips for Thai Soup That Holds Its Kick

• Refrigeration: Transfer leftover soup into an airtight container and store in the refrigerator for up to 2 days. Separate the noodles, shrimp, and broth to maintain their best texture and prevent soggy ingredients.
• Reheating: Gently warm the broth in a pot over medium-low heat, stirring occasionally. Separately reheat the shrimp and noodles in a microwave or skillet to prevent overcooking. Combine ingredients just before serving to preserve their original flavor and texture.
• Fresh Garnish: Refresh the soup with a new squeeze of lime juice and a sprinkle of fresh herbs when reheating to restore its vibrant taste and aroma.

Side Ideas That Complement Spicy Thai Soup

• Zesty Lime Spritzer Pairing: Complement the vibrant Thai shrimp soup with a refreshing homemade lime spritzer. The citrusy drink echoes the lime juice in the recipe, cutting through the richness of coconut milk and enhancing the soup's bright flavors.
• Crisp White Wine Match: Select a chilled Riesling or Sauvignon Blanc to harmonize with the soup's spicy and aromatic profile. These wines' light, crisp notes perfectly balance the curry paste's heat and the shrimp's delicate sweetness.
• Cooling Cucumber Salad Side: Serve a light cucumber salad with fresh herbs like mint or cilantro. Its cool, clean taste provides a refreshing contrast to the soup's warm, complex spices and helps cleanse the palate between bites.
• Coconut Rice Accompaniment: Prepare a simple coconut rice as a side dish. The mild, creamy rice complements the soup's coconut milk base and offers a satisfying texture that soaks up the delicious broth.

Variations from Lemongrass to Coconut You’ll Want to Try

• Veggie Fusion: Replace shrimp with tofu or tempeh, adding extra vegetables like zucchini and mushrooms for a plant-based version that maintains the soup's rich Thai flavors.
• Spicy Kick: Increase curry paste quantity and add fresh chili peppers or red pepper flakes to create a more intense, fiery Thai soup experience with enhanced heat levels.
• Seafood Upgrade: Incorporate mixed seafood like scallops and mussels alongside shrimp, creating a more complex and luxurious maritime flavor profile while keeping the traditional Thai broth technique.
• Light Summer Edition: Use thin rice vermicelli instead of regular noodles, add fresh herbs like Thai basil and mint, and reduce coconut milk for a lighter, more refreshing soup perfect for warm weather.

Soupe Tha Aux Crevettes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Description

Soupe thaï aux crevettes brings zesty Thai flavors to your table with silky shrimp swimming in a fragrant coconut broth. Lemongrass, ginger, and chili create an aromatic symphony that whisks you straight to Bangkok’s bustling street markets.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 300 grams (10.5 ounces) peeled shrimp or tofu

Noodles and Vegetables:

• 200 grams (7 ounces) rice noodles
• 2 bok choys (optional)
• 1 red bell pepper, thinly sliced (frozen)

Seasonings and Liquids:

• 2 centimeters (0.8 inches) fresh ginger, grated
• 1 clove garlic, minced
• 1 lemongrass stalk, halved lengthwise
• 3 tablespoons oil
• 3 tablespoons red curry paste
• 700 milliliters (23.7 fluid ounces) vegetable broth
• 1 can coconut milk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bring a large pot of salted water to a rolling boil, then carefully add rice noodles (/ 226 grams) and cook according to package directions, reserving the last minute of cooking time to introduce fresh bok choy (/ 113 grams).
2. Immediately drain the noodles and bok choy, then plunge into an ice water bath to preserve the vibrant green color of the vegetables. Drain again and set aside.
3. Using the same pot, heat of vegetable oil over medium heat, then gently sauté minced fresh ginger, crushed garlic (2 cloves), finely chopped lemongrass (1 stalk), red curry paste, and a pinch of sea salt for approximately 60 seconds until fragrant.
4. Pour in vegetable broth (/ 480 milliliters) and coconut milk (/ 240 milliliters), reducing heat to low and allowing the mixture to simmer gently.
5. Simultaneously, warm of oil in a non-stick skillet and quickly sear peeled shrimp (/ 340 grams) and sliced red bell pepper (1 medium) for roughly 2 minutes, seasoning with salt and freshly ground black pepper.
6. Distribute the prepared rice noodles and bok choy evenly among serving bowls, top with sautéed shrimp and bell peppers, then ladle the aromatic hot broth over the ingredients.
7. Finish each bowl with a generous squeeze of fresh lime juice (1 lime) and serve immediately.

Notes

• Quick-cooking noodles need precise timing to maintain perfect texture and prevent overcooking.
• Layering aromatics like ginger, garlic, and lemongrass creates a complex, authentic Thai flavor base.
• Coconut milk and vegetable broth form a silky, rich liquid that transforms simple ingredients into a restaurant-quality soup.
• Sautéing shrimp and bell peppers separately ensures each ingredient retains its distinct flavor and optimal texture.
• Fresh lime juice added at the end brightens the entire dish, cutting through the richness and adding a zesty finish.
• Blanching bok choy in ice water preserves its vibrant green color and crisp-tender bite, elevating the visual appeal.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 435 kcal
• Sugar: 5 g
• Sodium: 830 mg
• Fat: 28 g
• Saturated Fat: 18 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 145 mg