Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I’ve had. You won’t be disappointed with this one! Serve over steamed rice.
By Jessica:
Prep:
35 mins
Cook:
30 mins
Total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
IngredientsIngredient Checklist
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) 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
Directions
Step 1
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, 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 stir 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.
Nutrition Facts
Per Serving: 367.6 calories; 13.2 g protein; 8.9 g carbohydrates; 86.3 mg cholesterol; 579.4 mg sodium.
