Prep: 35 min | Cook: 30 mins | Total: 1 hr 5 mins | Servings: 8 | Yield: 8 servings
This is one of the best Thai soup I’ve ever tasted! Bold, authentic, and all the vibrant flavors just burst inside your mouth. It has the right zing, the perfect blend of all ingredients, balance by the coconut milk. You can adjust the spice, make it mild or super spicy. It all depends on how you like it. But I always prefer mine with more kick that never fails to tingle my taste buds and make my nose run. And this Thai Coconut Soup is loaded with shrimp and mushrooms, another plus point for me because shrimps and shiitake? Why not? This delicious and spicy Thai soup is all you need to spice up your day.
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 13.5 oz cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp – peeled and deveined
2 tablespoons fresh lime juice
1 pinch salt to taste
¼ cup chopped fresh cilantro
HOW TO MAKE THE BEST THAI COCONUT SOUP
Step 1: In a large pot, heat the oil over medium heat.
Step 2: Once the oil is hot, add in the ginger, lemongrass, and curry paste. Sautee for a minute before slowly pouring in the chicken broth, continuously stirring.
Step 3: Then, stir in the fish sauce and brown sugar and let the mixture simmer for about 15 minutes.
Step 4: Add in the coconut milk and mushrooms. Stir and cook for 5 minutes until the mushrooms are soft.
Step 5: Add in the shrimps and continue cooking for approximately 5 minutes until no longer pink.
Step 6: Add and stir the lime juice. Season with salt to taste.
Step 7: Garnish with cilantro and serve. Enjoy!
Nutrition Facts:
Per Serving: 367.6 calories; 86.3 mg cholesterol; 579.4 mg sodium; 13.2 g protein; 8.9 g carbohydrates
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 13.5 oz cans coconut milk
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp - peeled and deveined
- 2 tablespoons fresh lime juice
- 1 pinch salt to taste
- ¼ cup chopped fresh cilantro
Instructions
Step 1: In a large pot, heat the oil over medium heat.
Step 2: Once the oil is hot, add in the ginger, lemongrass, and curry paste. Sautee for a minute before slowly pouring in the chicken broth, continuously stirring.
Step 3: Then, stir in the fish sauce and brown sugar and let the mixture simmer for about 15 minutes.
Step 4: Add in the coconut milk and mushrooms. Stir and cook for 5 minutes until the mushrooms are soft.
Step 5: Add in the shrimps and continue cooking for approximately 5 minutes until no longer pink.
Step 6: Add and stir the lime juice. Season with salt to taste.
Step 7: Garnish with cilantro and serve. Enjoy!
