Is this close to authentic Thai shrimp soup?

It’s Thai-inspired but intentionally flexible. For a more traditional profile, bloom lemongrass and galangal with the aromatics, add a splash of fish sauce for savory depth, and finish with extra lime. You’ll land on a bowl that honors Thai flavors while keeping the easy, approachable spirit that makes it a weeknight favorite.

How do I make it less spicy?

To dial back heat while preserving character, remove jalapeño seeds and membranes, or use only one pepper. Coconut milk softens the edges without muting flavor, and an extra squeeze of lime brightens the broth so you won’t miss the extra heat. Taste before serving and adjust gradually; it’s easier to add heat than to take it away.

Can I make it ahead of time?

Absolutely. Prepare through the simmer, cool quickly, and refrigerate the base for up to 3 days. Add shrimp right before serving so the texture stays tender and just-cooked. You can freeze the base (no shrimp, no rice) for up to 2 months. Reheat, adjust lime and salt, then finish with fresh shrimp in 1–2 minutes.

What vegetables work best in this soup?

For balance and texture, start with shallots and garlic for sweetness, then add quick-cooking vegetables that hold shape. Zucchini coins, thin carrot half-moons, red bell pepper strips, and sliced mushrooms all soak up the broth without going mushy. For extra crunch, add baby corn or snap peas in the last few minutes. Keep pieces bite-size so every spoonful has a perfect mix of veg and shrimp.

Spicy Vegetable and Shrimp Soup – Delicious Comfort Recipe

Description

A hearty and flavorful spicy vegetable and shrimp soup made with shrimp, jalapeños, lime, and fresh cilantro. Perfect for a comforting weeknight dinner, served with rice or enjoyed on its own.

Ingredients

Scale

1/4 cup butter
1 large shallot, finely chopped
5 cloves garlic, pressed or minced
1 tablespoon gluten-free flour
3 cups chicken stock
2 cups seafood stock (Imagine brand recommended)
1 cup tomato sauce
2 jalapeños (1 sliced from ribs/seeds, 1 sliced into rings)
3 small bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon white pepper
3/4 lb jumbo shrimp, peeled and deveined
2 limes (1 cut in half, 1 cut into wedges)
Cooked white rice (for serving)
Chopped fresh cilantro (for garnish)

Instructions

Melt butter in a large Dutch oven or soup pot over medium heat. Add shallots and garlic, reduce heat slightly, and sauté for 5 minutes until tender and lightly golden.
Sprinkle in flour, stir well, and cook for 1 minute to remove raw flour taste.
Add tomato sauce and stir to combine. Slowly pour in seafood stock and chicken stock. Add jalapeño slices, bay leaves, oregano, thyme, white pepper, and salt.
Bring to a simmer, reduce heat to medium, partially cover with a lid, and simmer for 30 minutes.
Remove jalapeños and bay leaves. Add lime juice to taste and adjust seasoning with salt if needed.
Increase heat to high, bring to a simmer, add shrimp, and cook for 1–2 minutes until just pink and opaque.
Ladle soup into bowls, add cooked rice, garnish with raw jalapeño rings and cilantro, and serve with lime wedges.

Notes

Do not overcook the shrimp; they only need 1–2 minutes.
Remove jalapeño seeds for a milder flavor or keep them in for extra heat.
Add coconut milk for a creamy, Thai-inspired variation.
Rice should be served on the side to avoid getting mushy in the soup.
Fresh lime and cilantro are key for balancing flavors.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 4g
Sodium: 640mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 24g
Cholesterol: 190mg

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