Light Thai Coconut Soup

READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
  • If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
  • Separate seeds, if any, from tamarind paste and discard.
  • Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute.
  • Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
  • Stir in the fish sauce; simmer for 15 minutes.
  • Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
  • Add the shrimp; cook until no longer translucent (about 5 minutes).
  • Stir in the lime juice and rice vinegar.
  • In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously.
  • Stir in the lime juice and rice vinegar.
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