Warm Up with a Bowl of Flavorful Thai Coconut Soup
If you’re in the mood for a comforting yet exotic dish, look no further than this Thai Coconut Soup. Rich, creamy, and bursting with layers of flavor, this soup combines the warmth of ginger and red curry paste with the creaminess of coconut milk and the freshness of lime and cilantro. Whether you’re looking to impress guests or simply treat yourself, this soup is a delightful choice that will transport your taste buds straight to Thailand.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 2 teaspoons red curry paste
- 1 stalk lemongrass, minced
- 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
Directions
1. Prepare the Ingredients:
- Start by gathering all your ingredients. Make sure the ginger is grated, the lemongrass is minced, and the shrimp are peeled and deveined. Preparing everything in advance will make the cooking process smooth and efficient.
2. Cook the Aromatics:
- Heat the vegetable oil in a large pot over medium heat. Add the grated ginger, red curry paste, and minced lemongrass. Cook and stir for about 1 minute until the mixture is fragrant. This step releases the essential oils in the spices, creating a rich base for your soup.
3. Simmer the Broth:
- Gradually stir in the chicken broth, then add the fish sauce and light brown sugar. Reduce the heat to low and let the soup simmer for 15 minutes. This allows the flavors to meld together, creating a deep, savory broth.
4. Add Coconut Milk and Mushrooms:
- Stir in the coconut milk and sliced shiitake mushrooms. Continue to cook and stir for about 5 minutes, or until the mushrooms are soft. The coconut milk adds a creamy texture and a hint of sweetness that balances the spicy and savory elements.
5. Cook the Shrimp:
- Add the peeled and deveined shrimp to the soup. Cook for about 5 minutes, or until the shrimp are no longer translucent and fully cooked. The shrimp should be tender and juicy, adding a protein-packed element to the soup.
6. Finish the Soup:
- Stir in the fresh lime juice and season the soup with salt to taste. The lime juice adds a bright, tangy note that enhances the other flavors. Garnish the soup with chopped fresh cilantro before serving.
7. Serve and Enjoy:
- Ladle the hot soup into bowls and serve immediately, garnished with extra cilantro if desired. This soup is best enjoyed fresh, with its vibrant flavors and creamy texture.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories: 350 kcal per serving
- Servings: 4
Why You’ll Love This Thai Coconut Soup
- Rich and Creamy: The combination of coconut milk and shrimp creates a luxurious texture that’s both satisfying and comforting.
- Bursting with Flavor: With the perfect balance of spicy, sweet, and tangy flavors, this soup is an explosion of taste in every bite.
- Quick and Easy: Despite its complex flavors, this soup comes together in just 35 minutes, making it a great option for a weeknight dinner.
This Thai Coconut Soup is a delicious way to bring the exotic flavors of Thailand into your kitchen. Whether you’re cooking for yourself or sharing with loved ones, this soup is sure to become a favorite. Serve it with a side of jasmine rice or simply enjoy it on its own—either way, you’re in for a treat!
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Thai Coconut Soup
- Total Time: 35 minutes
- Yield: 4 1x
Description
This Thai Coconut Soup is a comforting and fragrant dish that brings the vibrant flavors of Thailand to your table. The combination of creamy coconut milk, spicy red curry, and fresh shrimp creates a harmonious balance that’s both warming and refreshing. The lemongrass and ginger add a fresh zing, while the lime juice provides a tangy finish that enhances the overall flavor.
Ingredients
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
2 teaspoons red curry paste
1 stalk lemongrass, minced
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
Prepare the Ingredients:
Gather all the ingredients. Ensure that the ginger is grated, the lemongrass is minced, and the shrimp are peeled and deveined.
Cook the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the grated ginger, red curry paste, and minced lemongrass. Cook and stir for about 1 minute until fragrant.
Simmer the Broth:
Gradually stir in the chicken broth, then add the fish sauce and light brown sugar. Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.
Add Coconut Milk and Mushrooms:
Stir in the coconut milk and sliced shiitake mushrooms. Continue to cook and stir until the mushrooms are soft, about 5 minutes.
Cook the Shrimp:
Add the peeled and deveined shrimp to the soup. Cook for about 5 minutes, or until the shrimp are no longer translucent and fully cooked.
Finish the Soup:
Stir in the fresh lime juice and season the soup with salt to taste. Garnish with chopped fresh cilantro before serving.
Serve and Enjoy:
Ladle the hot soup into bowls and enjoy it immediately, garnished with extra cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350