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