Soup with shrimps and vegetables
4 servings
30 minutes
Thai soup with shrimp and vegetables is a true embodiment of flavor harmony, combining rich seafood aroma, spicy seasonings, and fresh vegetables. This soup originates from traditional Thai cuisine where every detail is crafted for depth of flavor. Dried shrimp mixed with onion and black pepper form a rich base that blends smoothly with chicken broth and fish sauce. Carrots, cauliflower, zucchini, and green beans add brightness and textural variety while fresh shrimp contribute tenderness and exquisite taste. It is served hot with basil leaves that give it a fresh, spicy note. This soup is perfect as a light yet nourishing dish that provides comfort and enjoyment with every sip.
1
In a blender, mix dried shrimp, chopped onion, and crushed peppercorns with a little water. Bring the broth to a boil in a pot, add fish sauce and the mixture you made earlier. Simmer for a few minutes.
- Dried shrimp: 1 tablespoon
- Onion: 3 heads
- Black peppercorns: 10 pieces
- Chicken Thai Broth: 1.5 l
- Fish sauce: 2 tablespoons
2
Add chopped carrots, cauliflower (florets), sliced zucchini, and chopped green beans. Cook for another 2 minutes. Add raw shrimp, which should be peeled, deveined, but with tails left on, and cook until they turn pink and the vegetables are tender, which should take 3-4 minutes.
- Carrot: 4 pieces
- Cauliflower: 60 g
- Zucchini: 2 pieces
- Green beans: 30 g
- Shrimps: 12 pieces
3
Remove from heat, pour into bowls, and serve with fresh basil leaves.