Thai shrimp bisque is a thick, creamy soup without the cream! This soup has so much complex flavor, you don’t even realize it’s healthy!
I love soup in the wintertime, especially creamy soup. With thick, hearty bread, it’s a meal in itself.
But creamy soup tends to be high in fat and calories, and my husband is trying to eat healthier, so to be supportive, I’m making healthier recipes for dinner.
Now, believe it or not, I used to be a very picky eater. I didn’t eat seafood until I was 22. I’ve come a long, long way since, but every once in a while, I still fall back into childish habits of thinking, “I don’t like that” when I haven’t even tried it yet.
So the first time I flipped through a slideshow of healthy soups on Cooking Light’s site last year, I passed right by this Thai shrimp bisque. This year, I stumbled onto it again, and decided to give it a try.
I am so glad I did! This has the thick, creamy texture I love, with amazing flavor. Served with hearty bread (something with whole grain is a great option) or rice, it’s a meal in itself, though you can also serve smaller portions as a meal’s first course.
While this soup is delicious as soon as it’s cooked, my husband had leftovers the next day and said it tasted even better. Just be sure to reheat gently to prevent the shrimp from turning rubbery.
Thai Shrimp Bisque
For the marinade:
- 1 pounds to 1 1/2 medium shrimp peeled and deveined
- tbsp Zest of one lime about 1 1/2
- cup Juice of two limes about 1/3
- 1 tbsp ground coriander
- 1 tbsp minced fresh cilantro
- 1 tbsp minced peeled fresh ginger
- 1 1/2 tsp sugar
- 1/4 tsp crushed red pepper flakes
- 2 cloves garlic thinly sliced
For the soup:
- 1 tbsp olive oil
- 1/2 cup chopped onion about 1/2 one small onion
- 1/3 cup chopped celery about one rib
- 1 cup shrimp or seafood stock
- 1 ounce can light coconut milk 14-
- 1 tbsp tomato paste
- 1/4 cup all-purpose flour
- 1 cup 2% reduced-fat milk
- Zest of one lime
- 1 tbsp minced fresh cilantro
- 1/2 tsp kosher salt
Place the shrimp in a large zip-top plastic bag. In a small bowl, whisk together the remaining marinade ingredients (lime juice through garlic); pour over the shrimp, seal and marinate in refrigerator 30 minutes.
When ready to make the soup, heat the olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned.
Add shrimp stock, coconut milk, and tomato paste, scraping pan to loosen browned bits. Bring to a boil, then reduce heat to low and simmer for 10 minutes. At this point, if you prefer a smooth soup, you can remove the pan from the heat and puree the soup with an immersion blender (or cool the soup to room temperature and puree it in a blender). Return the soup to the heat and return to a boil.
In a small bowl, combine the flour and milk in a small bowl, stirring with a whisk. Add to pan; reduce heat back to low, and simmer until thick (about 5 minutes). Add shrimp and residual marinade, and cook 5 minutes, until shrimp are pink and opaque.
Stir in lime zest, cilantro, and salt. Serve with sticky rice or crusty bread.
Adapted from Cooking Light
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More Thai or Thai-inspired recipes:
- Thai Chicken Pizza by The Redhead Baker
- Thai Red Curry Soup by Oh My Veggies
- Rainbow Thai Chicken Salad by Gimme Some Oven
- Thai Pineapple Fried Rice by Cookie + Kate
- Sweet and Sour Thai Carrot and Cucumber Noodle Salad by Peas and Crayons
- Nutrition information is calculated with MyFitnessPal’s nutrition calculator and should be used as a guide only. For more accurate information, consult a registered dietitian.
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