Christina Dodd’s Thai Shrimp Soup
I used to get this soup in a beloved restaurant…that moved away. I’ve been trying to re-create it by scouring recipes in my cookbooks and online, and finally have this slap-dash recipe. I make it for my lunch because it’s easy and light and adapts well to additions. It would also make a great first course. You’ll have to eyeball the amounts depending on how many you’re cooking for. See if you like it!
Fish sauce (when I’m making it just for me, I use 1 tablespoon)
Chunks of jalapeño or serrano pepper
Ginger and garlic smashed
Simmer 20 min/strain/discard everything except broth. Return to pot/simmer, add:
Crimini mushrooms in chunks (any meaty mushroom would be great.)
Tomatoes (I used cherry cut in half)
Simmer a couple of minutes
Shrimp ( I used large cut into chunks)
Simmer 1 minute until pink
Pour into bowl over cilantro leaves, lime juice, bean spouts, jalapeño
I’ve made these additions depending on mood and what I’ve got that sounds good:
Wild rice which added heft and fiber
Asparagus cut into small pieces
It’s great no matter how you prepare it. Enjoy!
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