Description
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.
Ingredients
- 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
- salt to taste
- ¼ cup chopped fresh cilantro
Instructions
- Heat oil in a large pot over medium heat. Add ginger
- curry paste
- and lemongrass; cook and stir in the hot oil for 1 minute.
- Gradually stir in chicken broth
- then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
- Add coconut milk and mushrooms; cook and stir until mushrooms are soft
- about 5 minutes.
- Add shrimp; cook until no longer translucent
- about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
Prep Time: 35 mins
Cook Time: 30 mins
Total Time: 1 hr 5 mins
Servings: 8