Cooked - Creamy Thai Shrimp Bisque

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Creamy Thai Shrimp Bisque

4.0

2 tablespoons olive oil

½ cup diced onion

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

¼ cup all-purpose flour

2 tablespoons tomato paste

1 14 ounce jar diced tomatoes (fire roasted are great)

2 teaspoons shrimp bouillon

1 cup water (or clam juice)

½ cup dry sherry (or clam juice)

1 pound medium shrimp (peeled and deveined, then sliced in half lengthwise)

4 ounces cream cheese (cubed)

1 15 ounce can coconut milk

1 tablespoon lime zest (divided)

4 tablespoons minced fresh herbs (cilantro, mint, and/or basil)

1 avocado (cubed/sliced, for garnish)

Heat the oil in a large saucepan on the stove. Add the oil, onion, garlic, and ginger, and saute for 3 to 4 minutes.
Add the flour, and stir for a minute. Then stir in the tomato paste.
Add the diced tomatoes and let the soup simmer for a couple of minutes. If a smooth bisque is desired, blend the soup with an immersion blender at this point.
Add the bouillon, water (or clam juice), and dry sherry. Simmer for 10 minutes.
Add the cream cheese and let it melt, stirring to combine. Pour in the coconut milk, and add the shrimp pieces. Simmer for 7 minutes, or until the shrimp are firm and opaque, but not rubbery.
Sprinkle half of the zest into the soup, and stir.
Serve each bowl with garnishes of zest, herbs, and avocado.

Course🍤Appetizer

DietsPescaterian🥜Nut-free...

CategoryBisque

Cuisine🇹🇭Thai

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 72 weeks ago

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