Recipe by Erin K. Brown
The get-everything-at-the-grocery-store version. This version tastes more authentic, but takes more work and time than my other "get-everything-at-the-grocery-store version"
Top Review by Outdoorsy
Delicious soup but nowhere in the recipe does it say what to do with the lime juice or the remainder of the fish sauce.
I didn't strain out the solids, I felt they added in more to the soup - I also topped with fresh cilantro.
A very easy and good recipe!
- 1 teaspoon vegetable oil
- 4 stalks fresh lemongrass, chopped
- 3 large shallots, chopped
- 8 sprigs fresh cilantro, chopped coarse
- 3 tablespoons fish sauce
- 32 ounces chicken broth
- 2 (14 ounce) cans coconut milk
- 1 tablespoon sugar
- 1 -2 cup sliced mushrooms
- 50 -60 raw shrimp (thawed)
- 3 tablespoons lime juice
- 2 teaspoons Thai red curry paste
- jasmine rice, 3/4 cup per person
Directions See How It's Made
- Cook as much Jasmine rice as needed.
- Heat oil in large saucepan over medium heat until just shimmering.
- Add lemon grass, shallots, cilantro and 1 tbsp fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not be brown).
- Stir in chicken broth and 1 can of coconut milk; bring to simmer over high heat. Cover, reduce heat to low and simmer until flavors have blended, 10 minutes.
- Pour broth through fine mesh strainer and discard solids in strainer.
- Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat.
- Stir remaining can coconut milk, curry paste*, and sugar into broth mixture and bring to simmer.
- Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
- Add shrimp.
- Serve with desired amount of Jasmine rice.
- *This works very well and can be kept in the pantry until opened (http://ecx.images-amazon.com/images/I/51CJCBJES1L._SS500_.jpg).