This thai soup is so nice on a fall evening ! The shrimps bits are tender, the broth is sooo flavorful, and the vegetables add a yummy extra crunch.
If you’re not following the SCD diet, or not strictly, I’d recommend adding some black bean noodles, or lentils pasta.
After two years of strict SCD, the lentils pasta are a compromise I’m totally fine with. Especially as we never had any side effect with them.
Now let’s dive in !
To save time, and because it’s a very convenient last minute meal, I usually prepare this soup with frozen vegetables. I find very easily an organic mix made of broccoli, cauliflower, carrots, green beans and mushrooms.
I do add a bag of frozen mushrooms as well, and no, you don’t really need to, but…. we love mushrooms 🙂
In a pre-heated cast-iron pot, you’re going to sauté the frozen vegetables on medium-high heat. First there’s a lot of steam because of the water at the bottom of the pot. Just wait 5-10′ until all the water has disappeared.
When all their water has evaporated, add the onion and sauté everything until lightly golden.
Lower the heat to medium-low.
Deglaze with boiling water, add the coconut milk and fish sauce, all the seasonings, the shrimps, and mix until well combined.
(This fish sauce contains only anchovy and salt and is SCD legal.)
Cover and wait about until it starts to boil again, then lower immediately the heat to low. You want a little simmer, not big bubbles. The lower the temperature, the moister the shrimps.
Wait until shrimps are all pink.
During the waiting time, cook the pasta, if using.
For SCD, serve as is, laddled into bowls, or with toasted buns on the side.
For non-SCD, add the pasta in each bowl , sprinkle some cilantro if you like, and serve hot.
Lite coconut milk version
If you’re in “meat mode”, click here to access the Thaï soup chicken version !
Comforting Thaï soup (shrimp version)
Ingredients
- 1 kg raw shrimps, cleaned and deveined (whole or chopped)
- 500 g frozen vegetables, or fresh, chopped cauliflower, broccoli, green beans, carrots
- 500 g frozen mushrooms or fresh, or canned
- 1 handful frozen green beans (optional)
- 1 onion, chopped frozen, or raw
- 2 tbsp fish sauce
- ¾ tsp red curry paste no additives
- 400 ml coconut milk, lite coconut milk, or cream of coconut (depending on your preference of thickness and creaminess)
Instructions
- Boil 1L of water in a kettle.If you're adding pasta, heat water in a large pot.
- Pre-heat a cast-iron pot, and once hot, start to sauté the frozen vegetables on medium-high heat.When all their water has evaporated, add the onion and sauté everything until lightly golden.
- (If you're using fresh vegetables, sauté the onion and mushrooms, and once water has evaporated, add the other vegetables and saute everything until lightly golden. )
- Lower the heat to medium-low. Deglaze with 1L of boiling water from the kettle, add the coconut milk and fish sauce, all the seasonings, the shrimps, and mix until well combined. Cover and wait until it starts to boil again, then lower the heat to low and add the rest of the shrimps. The lower the temperature, the moister the shrimps.
- During the waiting time, cook the pasta, if using.For SCD, serve as is, laddled into bowls, or with toasted buns on the side (see"bread and butter" post for the recipe).For non-SCD, add the pasta in each bowl ( don't put them into the soup pot, it would ruin your leftovers.) Sprinkle some cilantro if you like.This soups reheats well on low heat. Avoid boiling it, not to overcook the shrimps.Enjoy 🙂
Notes
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