Thai Shrimp Bisque

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!

Garlic Dinner Rolls

 

Print Recipe
Thai Shrimp Bisque
Thai Shrimp Bisque
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Shrimp
Shrimp Stock
Bisque
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Shrimp
Shrimp Stock
Bisque
Thai Shrimp Bisque
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel and devein shrimp if necessary. Reserve shells.
  2. Reserve 6 shrimp intact for garnish. Chop the remaining shrimp into medium/fine dice.
  3. Mix all the marinade ingredients together. Pour over the shrimp and refrigerate about 30 minutes.
  4. Bring the stock ingredients to a simmer in a sauce pan. Simmer until reduce by half - about 10 minutes. Strain the solids out of the stock and reserve stock. You will need 1 cup for this recipe.
  5. In a sauce pan, heat the oil and sautee the onion and celery about 8 minutes.
  6. Add 1 cup of shrimp stock, the coconut milk and the tomato paste. Heat about 5 minutes.
  7. Whisk the flour (or cornstarch) and the milk together. Add to the soup and cook, stirring about 5 minutes to thicken.
  8. Add the shrimp and cook gently another 5 minutes. Add the salt just before serving.
  9. Divide among 6 bowls, Garnish with a whole shrimp, lime zest and cilantro if desired.
Recipe Notes

Nutrition Facts
Thai Shrimp Bisque
Amount Per Serving
Calories 190 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.5g
Cholesterol 17mg 6%
Sodium 255mg 11%
Potassium 298mg 9%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 10g
Protein 7g 14%
Vitamin A 6%
Vitamin C 17%
Calcium 10%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

This Thai Shrimp Bisque is rich and flavourful.  It is really easy to make it diary and gluten free. It is perfect for entertaining.

Leave a Reply

Your email address will not be published. Required fields are marked *