Thai Shrimp Bisque

The delicate flavors of this beautiful bisque will entice the senses and transport you to distant lands.


  • 3 cups hot cooked rice
  • 1 pound uncooked shell-on medium shrimp
  • 2 large plum tomatoes
  • 1/4 cup sliced green onions
  • 1 1/2-inch piece peeled fresh gingerroot, finely chopped
  • 1 teaspoon vegetable oil
  • 2   garlic cloves, pressed
  • 2 tablespoons cornstarch
  • 1 tablespoon sugar
  • 3 tablespoons Thai fish sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon Thai red curry paste
  • 1 can (14-14 1/2 ounces) chicken broth
  • 1 can (14 ounces) lite coconut milk
  • 2 tablespoons snipped cilantro


  1. Prepare rice according to package directions; keep warm. Peel and devein shrimp; remove tails and set aside. Cut tomatoes in half crosswise; remove seeds using Core & More. Dice tomatoes and slice green onions using Chef's Knife; set tomatoes aside. Peel gingerroot; finely chop using Food Chopper.

  2. Heat oil in (4-qt.) Casserole over medium heat 1-3 minutes or until shimmering. Add onions, gingerroot and garlic pressed with Garlic Press; cook and stir 2 minutes. Stir in cornstarch, sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk; bring to a boil. Add tomatoes and shrimp. Reduce heat; simmer, uncovered, 3-4 minutes or just until shrimp turns pink and is cooked through. Remove from heat.

  3. Ladle soup into bowls using Nylon Ladle; top with hot cooked rice and snipped cilantro.


  • 6 cups
    4  servings of 1 1/2 cups

Nutrients per serving:

Calories 410, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 170 mg, Carbohydrate 46 g, Protein 30 g, Sodium 1130 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

3 starch, 3 low-fat meat (3 carb)

Cook's Tips:

Thai fish sauce (nam pla) and Thai red curry paste are characteristic of this Asian cuisine. Both ingredients are available in Asian specialty markets or in the ethnic food section of many supermarkets.

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