The Best Thai Coconut Soup
photo by Debbie R.
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 1 stalk lemongrass, minced
- 2 teaspoons red curry paste
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (3 1/2 ounce) cans coconut milk
- 1⁄2 lb fresh shiitake mushroom, sliced
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- salt, to taste
- 1⁄4 cup chopped fresh cilantro
directions
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemon grass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and simmer until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
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Reviews
-
My picture doesn't do this soup justice. The chicken broth reduced down nicely, and the combo of mushrooms and shrimp--in terms of both taste and texture--was very good. The fresh lime juice is what moves this from "okay" to "very good", so be sure not to skip it. Very easy to make. This could serve 8 people only as an appetizer. It could serve 4 adults only if you also provide bread, salad and dessert. ZWT9
RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.