This Thai Shrimp Bisque is rich and flavourful. It is really easy to make it diary and gluten free. It is perfect for entertaining.I have been making this for years. It has a lot of ingredients but it is quite versatile. If I don’t have some of them I just skip them and there is enough going on that you won’t notice.
The hallmarks of Thai cuisine are sweet, sour, creamy, salty and spicy. So the coconut milk provides sweet and creamy, the crushed chilis provide the spice and the lime juice provides the sour and salt the salt. So you want to keep those in for sure but other things like the cilantro or even the ginger you can get away without.
So.. I don’t typically use the cilantro because my husband hates it. People seem to either love or hate cilantro. You could always use it as garnish if you are serving a lot of people and let the haters skip that part!
There are 3 parts to this recipe.
The shrimp stock – I always buy shell on shrimp so I can simmer the shells to make shrimp stock. It really adds a depth of flavour that I suggest is worth the extra effort.
The shrimp is marinated while the stock is simmering and you are prepping the other soup ingredients.
There are a lot of shrimp and vegetables in this recipe so it is a really filling soup.
I made these Buttery Garlic Buns and in a flash of inspiration I decided to brush them with melted butter and Thai Coconut seasoning. A nice little complementary hit if I do say so myself!