Description
A comforting Thai coconut soup featuring fragrant spices, fresh ingredients, and rich coconut milk that warms you from the inside out.
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
- 0.5 pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- Salt to taste
- 0.25 cup chopped fresh cilantro
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the grated ginger, red curry paste, and minced lemongrass and sauté for about one minute.
- Gradually stir in the chicken broth, fish sauce, and light brown sugar. Reduce the heat to low and let it simmer for 15 minutes.
- Pour in the coconut milk and add the sliced shiitake mushrooms. Cook and stir for about five minutes until the mushrooms are tender.
- Add the shrimp and cook until no longer translucent, about five minutes. Stir in the lime juice and season with salt. Garnish with chopped cilantro.
Notes
For creamier texture, use full-fat coconut milk. Adjust spice levels based on preference.