This creamy Thai Shrimp Bisque combines the flavor of luxurious tomato bisque with savory tropical shrimp. A hint of ginger, coconut, and citrus elevates the recipe, while cream cheese adds a rich, velvety texture.
Prep Time5 minutesminutes
Cook Time25 minutesminutes
Total Time30 minutesminutes
Ingredients
2tablespoonsolive oil
½cupdiced onion
1tablespoonminced garlic
1tablespoonminced fresh ginger
¼cupall-purpose flour
2tablespoonstomato paste
114 ounce jar diced tomatoes (fire roasted are great)
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Instructions
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.
Notes
Store in an airtight container in the refrigerator for up to 5 days. To freeze, cool the soup completely and transfer to an airtight container. Freeze for up to 6 months. Defrost and reheat to serve.