An easy shrimps soup cooked in a deep umami flavored brothJump to Recipe Jump to Video
Elevate shrimps with this easy homemade shrimps soup recipe. The deep umami flavor resulted from using shrimps shells along with aromatics to create an outrageously delicious broth. Moreover, it is quite simple. Depending of how much shells and or heads are available, a big batch of the broth can be made, strained and frozen.
Once you make and use the homemade shrimps broth to elevate the flavor of this easy homemade shrimps soup, it will become a favorite. Furthermore, shrimps head and lobster tails creates an even more flavor packed stock. When purchasing shrimps, try to buy them shell or even heads on. The shells can be frozen for future use. To create the outrageously delicious soup flavor, the shells are cooked in aromatics, white wine and water for twenty to thirty minutes. One of the added ingredients that creates the deep flavored umami taste includes caramelizing tomato paste. However, for a lighter color and less umami flavor the tomato paste can be left out.
What types of shrimps are best for this soup and can other types of seafood be added?
While any type of shrimps can work in this easy homemade shrimps soup, jumbo or colossal are usually the best. Because they are large shrimps, it’s easier to control the cooking time. Additionally, buy them with the shells on. Better yet, if you can find the ones with heads on, go for it. The heads add even more flavor since there is quite a bit of umami juices in them. By the way, many of the shell-on shrimps do come divined. This makes cleaning the shrimps easier.
Important distinction – adding other seafood changes the soup to a seafood soup verses this easy homemade shrimps soup. However, if the intention is such, then by all means do your thing. Hence, besides shrimps, lobsters and firm textured fish like cod or halibut makes great addition. Notably, for the lobsters to cook at the same time with the shrimps, cut them in bite sized pieces. Also, when adding fish, pan sear them first. This adds flavor. Be sure to undercook them when pan frying. This provides the opportunity for the fish to marry with the final soup broth.
What aromatics and herbs pairs with the soup!
First and foremost, using fresh herbs makes for added freshness to the flavor of this easy homemade shrimps soup. Some additional combination of herbs that works, include rosemary and tarragon, or oregano and basil. In the event that these fresh herbs aren’t readily available, dried herbs can be substituted. Use just a quarter of the dried herbs when compared to what the recipe recommends in fresh. Dried herbs are more intense in flavor and, in my opinion, taste old and earthy. Do choose a good brand when using the dried herbs; my go to brands include, Simply Organics, Frontier Organics, or McCormick Organics.
Additionally the standard aromatics like onions and shallots adds great flavor. While this recipe does not include celery, it can be added. For the shrimps stock onions worked best. For the actual soup, use the shallots. The flavor is milder. And be sure to use garlic to round out the flavor.
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Easy Homemade Shrimps Soup
This easy homemade shrimps soup has a deep rich umami flavor. The game changing shrimps stock makes the soup outrageously delicious.
FOR THE SHRIMPS STOCK
- 2 tablespoon s extra virgin olive oil
- 1/2 medium onion diced
- 2 clove garlic minced
- 2 teaspoons fresh thyme leaves
- 2 teaspoons tomato paste
- shrimp shells from 1 1/2 to 2 pounds of shrimps I use the shells from jumbo shrimps
- 1/3 cup white wine
- 3 – 4 cups water (I usually use 3 1/2 cups)
FOR THE SOUP:
- 1 pound jumbo shrimps peeled and deveined
- 1/2 teaspoon kosher salt adjust for your diet
- 1 teaspoon fresh thyme leaves
- 2 tablespoons extra virgin olive oil
- 1 small shallot peeled and minced
- 2 cloves garlic grated or minced finely
- 1/4 teaspoon freshly ground black pepper
- 1 – 1 1/2 cups shrimps stock
- 1/2 cup coconut milk
- salt and freshly ground black pepper to taste
- 2 tablespoons fresh cilantro or scallions roughly chopped
MAKE THE SHRIMP STOCK:
Add the olive oil to a 3 – quart deep sauté pan or stock pot. Heat the oil using medium flame.
Sauté the onions 2 to 3 minutes until fragrant.
Add the garlic and thyme leaves. Mix. Cook 30 seconds until fragrant.
Add in the tomato paste.Mix and cook 1 to 2 minutes until it starts to caramelize.
Add in the shrimp shells. Mix and cook 1 to 2 minutes.
Pour in the wine if using stir. Cook until au sec (almost dry)
Pour in the water. Bring to a boil. Reduce heat to medium low. Simmer for 20 to 30 minutes.
Note: If the heat is two high a lot of the liquid will evaporate so be sure to lower the heat. You want a low simmer.
Strain the stock into a heat proof measuring pyrex or a bowl. Set aside.
LET'S MAKE THE SHRIMP SOUP:
Season the shrimps with the salt and freshly ground black pepper
To the same pan used for the stock, add the extra virgin olive oil.
Sauté the shallots 1 to 2 minutes until fragrant. Some light brown edges are good.
Add the garlic and thyme. Mix and cook 30 seconds.
Add the shrimps and cook just until they start to turn pink. 1 minute per side. Remove and set aside.
Note: The shrimps will still be raw but will continue to cook in the broth.
Add the shrimps stock to the pan. Bring to a boil. Turn the flame to medium low.
Add in the coconut milk. Stir. Cook 1 to 2 minutes to marry the flavors.
Add in the shrimps. Stir. Cook until the shrimps are cooked through – about 1 to 2 minutes. Turn off the heat.
Serve the soup topped with fresh cilantro or chopped scallions. Enjoy.