Thai Shrimp Soup

food.master's picture

Sep. 14, 2011


Olive oil 1/4 Teaspoon
Garlic 1 Clove (5 gm) , peeled
Ginger root 8 , peeled
Green onions 4 , separated
Toasted sesame oil 1/4 Teaspoon
Shrimp 12 Ounce , deveined
Mushrooms 8 Ounce
Fish sauce 1 Tablespoon
Chicken stock 950 Milliliter (4 Cups)



1) In a large skillet, over medium heat, heat oils and sauté garlic, ginger and the white parts of the green onions in it for 3 minutes, for the Flavor Base.

2) Save the dark green parts.

3) Mix in chicken stock and allow it to come to a boil for 3 minutes.

4) Into a small bowl, strain it, pressing firmly on the solids until they squeeze through the sieve in the form of a flavor-packed pulp.

5) Keep aside.

6) Into a large wok, over medium heat, pour sesame oil and sauté shrimp for about 30 seconds in it, all at once until they turn pink.

7) Mix in mushrooms and cook for 1 minute.

8) Stir in fish sauce and 1/4 cup (59 ml) of the reserved Flavor Base and cook for 3 minutes, stirring frequently.

9) Add in the chicken stock and the remaining Flavor Base and allow the mixture to come to a boil.

10) The shrimp will become very tough if it gets to a rolling-boil stage.

11) Take it off from heat and remove the foam that rises to the surface.


12) Pour into bowls and scatter each with a tablespoon (15 ml) of the dark green parts of the chopped green onions.

13) Serve at once.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 181Calories from Fat 34

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 513 mg21.38%

Total Carbohydrates 19 g6.3%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet