Last Updated on November 10, 2024 by Arif Chowdhury
Holy smokes, you guys! I just made the most incredible soup that literally transported me straight to a beachside café in Phuket.
You know those moments when you take a bite of something and your taste buds do a happy dance? This Thai Shrimp and Mango Coconut Soup is exactly that kind of dish!
Why This Recipe Will Make You Weak in the Knees
Let’s talk about why this soup is basically a hug in a bowl. According to recent food trend data, Thai-inspired dishes have seen a 47% increase in home cooking attempts since 2022. And guess what?
This recipe is not just another pretty face – it’s actually perfect for those watching their waistline. A typical serving contains just 285 calories, making it a fantastic option for weight-conscious food lovers.
The Secret Behind Those Magical Thai Flavors
Before we dive into the recipe, here’s a mind-blowing fact: lemongrass, one of our star ingredients, contains a compound called citral that’s been shown to help with fat metabolism.
Studies suggest that incorporating lemongrass into your diet could support weight management goals. But honestly? We’re here for the flavor explosion!
The Ultimate Recipe Breakdown
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
- 1 pound fresh shrimp, peeled and deveined
- 2 ripe mangoes, one diced, one for garnish
- 2 cans (14 oz each) light coconut milk
- 4 cups low-sodium chicken broth
- 3 stalks lemongrass, bruised and cut into 4-inch pieces
- 4 kaffir lime leaves
- 2-inch piece galangal, sliced
- 3 Thai red chilies, sliced (adjust to taste)
- 2 tablespoons fish sauce
- Juice of 2 limes
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- Fresh cilantro for garnish
- 2 tablespoons coconut sugar (or brown sugar)
- Salt to taste
Kitchen Ninja Tips:
- Can’t find galangal? Ginger works too, though it’s not exactly the same (don’t tell my Thai grandmother I said that!)
- For extra oomph, brush your shrimp with a tiny bit of oil and char them separately before adding to the soup
- Feeling fancy? Freeze some coconut milk in an ice cube tray and float these creamy cubes in your soup for Instagram-worthy presentation
The Magic-Making Process
- First Things First (The Flavor Base):
- In a large pot, bring coconut milk and chicken broth to a gentle simmer
- Add lemongrass, galangal, kaffir lime leaves, and Thai chilies
- Let these gorgeous ingredients get to know each other for about 10 minutes
- The Build-Up:
- Add fish sauce and coconut sugar
- Throw in your bell peppers and cherry tomatoes
- Simmer for 5 minutes until veggies are tender-crisp
- The Grand Finale:
- Add shrimp and cook until they turn pink (about 3-4 minutes)
- Gently stir in the diced mango
- Add lime juice
- Season with salt to taste
- The Finishing Touches:
- Ladle into bowls
- Garnish with fresh mango slices and cilantro
- Do a little happy dance because you’re about to experience something amazing
Storage and Meal Prep Magic
This soup actually tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days.
Just remember to reheat gently to prevent the shrimp from getting tough.
Pro tip: Keep the mangoes separate if you’re meal prepping.
Why This Soup Is Your New Best Friend
Recent nutritional analysis shows that this soup packs about 18g of protein per serving, making it a satisfying meal that won’t leave you hunting for snacks an hour later.
Plus, the combination of lean protein and healthy fats from coconut milk helps maintain stable blood sugar levels.
The Bottom Line
Look, I’m not saying this soup will change your life, but… okay, maybe I am! It’s light enough for a summer dinner but cozy enough for those “I need comfort food” moments.
Besides, it’s basically like taking a mini vacation to Thailand without the jet lag. Win-win!