Thai Coconut Lime Soup

Thai coconut lime soups are some of the easiest to make, this one comes together almost instantly in the time it takes for the shrimp to saute. The broth isn’t dependent on long simmering or tons of ingredients. The coconut milk and lime combine to make a really bright flavor.

Limes are the odd man out when it comes to citrus.

They’re smaller and dryer than most of the other fruits in the family, and they’re usually relegated to a small heap hidden somewhere behind a huge stack of navel oranges. You sometimes really have to hunt for them.  Limes are featured in far fewer recipes than their yellow cousins—they shine in cocktails, a few desserts, and then in Persian, Indian, and Mexican recipes.  But there are lots of lesser known varieties that we, at least in the US, rarely see, like the Australian finger lime, the blood lime (with red flesh) the warty kaffir lime, the tiny key lime, and the mandarin lime (a cross between a mandarin orange and a lime), just to name a few.  I hope they catch on in the next few years.

I love the flavor of lime, I think it’s more complex than lemon, and more interesting.  The sour is less sour, and the essence of the peel is more floral.  When you come across really juicy ones, they are a joy to cook with.

This soup has a very strong flavor profile, starting with the twang of lime and finishing with the heat from the hot peppers.

The juices from the shrimp, and a few widely available Thai flavorings like fish sauce and green curry paste round out the soup.  I don’t even bother to chop the cilantro, I like the leaves as they are.

More Thai recipe to love on the blog ~

• Steak Pad Thai Salad

• Spicy Thai Spaghetti Salad

• Shrimp Pad Thai