Somchai's Spicy Coconut Shrimp Soup

Cooking Temperature

• Cook shrimp to minimum 145°F internal temperature until pink and curled. Bring broth to rolling boil before adding shrimp.

• Maintain soup at 140°F or above when holding for service; do not let fall into danger zone 40-140°F.

Cross Contamination

• Use separate cutting boards and utensils for raw shrimp. Never place cooked soup on surfaces that held raw shrimp without sanitizing.

• Wash hands thoroughly with soap for 20+ seconds after handling raw shrimp before touching other ingredients or dishes.

• Keep raw shrimp isolated from other ingredients during prep; store on lowest refrigerator shelf below ready-to-eat foods.

Storage

• Refrigerate leftover soup within 2 hours of cooking. Consume within 3 days or freeze for up to 3 months.

• Reheat refrigerated soup to 165°F throughout before consuming. Bring frozen soup to thaw in refrigerator, not on counter.

Allergen Warning

• Clearly label this dish as containing shellfish, soy, and gluten. Ask about allergies before serving to guests.

• Substitute tamari or coconut aminos for soy sauce if serving individuals with soy or gluten allergies.

High Risk Population

• Immunocompromised individuals, pregnant persons, young children, and elderly should only consume shrimp that is fully cooked to safe temperatures.

• Individuals with celiac disease must use certified gluten-free soy sauce as standard soy sauce contains wheat.

Handling

• Avoid overcooking shrimp as they become rubbery and can cause textural choking hazards for elderly or young children.

• Fresh shrimp should have minimal fishy odor and firm flesh. Discard any shrimp with ammonia-like smell indicating spoilage.