Thai Shrimp Bisque
A creamy, coconut broth with marinated shrimp makes for an elegant addition to any Asian menu. Garnish with a whole shrimp and some cilantro for a stunning presentation.
Servings: 6 servings
Calories: 190kcal
Ingredients
Shrimp
- 1 ½ lbs large shell on shrimp Zipper back work great
Shrimp Stock
- 2 cups water
- ¼ cup dry white wine
- 1 tablespoon ketchup or tomato paste
- shrimp shells from above
Marinade
- ⅓ cup fresh lime juice
- zest from 1 lime
- 1 teaspoon cumin
- 1 tablespoon fresh cilantro (optional)
- 1 tablespoon peeled minced ginger
- 1 ½ teaspoon sugar
- ¼ teaspoon red pepper flakes
- 2 crushed garlic cloves
Bisque
- ½ cup finely chopped onion
- ⅓ cup finely chopped celery
- 1 14 oz can Lite Coconut milk See Notes.
- 1 tablespoon ketchup or tomato paste
- ¼ cup flour sub 2 Tbsps corn starch to keep gluten free
- 1 cup 2% milk sub rice milk for dairy free
- ½ teaspoon salt
- fresh lime zest and cilantro for garnish optional
Instructions
- Peel and devein shrimp if necessary. Reserve shells.
- Reserve 6 shrimp intact for garnish. Chop the remaining shrimp into medium/fine dice.
- Mix all the marinade ingredients together. Pour over the shrimp and refrigerate about 30 minutes.
- 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.
- In a sauce pan, heat the oil and sautee the onion and celery about 8 minutes.
- Add 1 cup of shrimp stock, the coconut milk and the tomato paste. Heat about 5 minutes.
- Whisk the flour (or cornstarch) and the milk together. Add to the soup and cook, stirring about 5 minutes to thicken.
- Add the shrimp and cook gently another 5 minutes. Add the salt just before serving.
- Divide among 6 bowls. Garnish with a whole shrimp, lime zest and cilantro if desired.
Notes
Notes:
Lite Coconut milk is preferred. Full fat coconut can be used but it tends to overwhelm the shrimp and makes for a heavier soup.
You can replace the ¼ cup of flour for 2 Tbsps of cornstarch to keep this soup gluten free.
Rice milk is a good substitution for the 2% milk called for in order to keep this soup dairy free.
Nutrition
Calories: 190kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 17mg | Sodium: 255mg | Potassium: 298mg | Fiber: 1g | Sugar: 10g