St. Justin Orthodox Church

Spicy Thai Shrimp Soup

A fragrant Thai-style soup of shrimp, coconut milk, and potatoes with ginger, lemongrass, and plenty of chili heat.

Serves 6 Prep 20 min Cook 25 min Total 45 min
Fasting Recipes Soups Wine and Oil

Ingredients

For the soup

  • 1 to 2 tbsp coconut or olive oil
  • 12 to 20 oz peeled small raw shrimp
  • 6 green onions, sliced thinly
  • 2 large carrots, grated
  • 1 red pepper, cut into matchsticks
  • 3 tbsp ginger, freshly minced or finely grated
  • 1 tbsp lemongrass, freshly minced (optional, a lovely addition but harder to find)
  • 1 tbsp garlic, minced (fresh or jarred)
  • 8 oz mushrooms, sliced (optional)
  • 2 cans coconut milk
  • 4 to 6 yukon gold or sweet potatoes, cut into thin wedges (number depends on potato size)
  • 1/2 cup cilantro, chopped (optional)
  • 1 tsp curry powder
  • pinch ground cayenne
  • 1/2 tsp red pepper flakes
  • 1 tbsp Sriracha (can also use Sambal Oelek, if desired)
  • 2 tbsp fish sauce
  • 4 to 6 cups vegetable stock, enough to cover the other ingredients

A bright, spicy bowl for the oil days of the Fast, warm with ginger and chili. Adjust the Sriracha and fish sauce to your own taste.

Method

  1. In the oil, soften the green onions and carrots.
  2. Add the shrimp, fish sauce, lemongrass, ginger, and garlic, cooking through.
  3. Remove the shrimp and set aside so they do not overcook.
  4. Add the stock, coconut milk, sliced mushrooms, red peppers, and potatoes, and season with salt and pepper to taste.
  5. Finish by adding the cilantro, curry, cayenne, red pepper flakes, and Sriracha.
  6. Cook until the potatoes are tender, then return the shrimp to warm through before serving.
To keep it strict (oil-free)

Soften the green onions and carrots in a splash of the vegetable stock instead of oil to keep a strict fast.