The Best Thai Coconut Soup

ByElina

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
  • 1/2 pound fresh shiitake mushrooms, sliced
  • 1 pound medium shrimp – peeled and deveined
  • 2 tablespoons fresh lime juice
  • salt to taste
  • 1/4 cup chopped fresh cilantro

Directions

  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.

recipes adapted from: allrecipes 

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“Many of these ingredients can be found in Asian or specialty shops. Chili paste with soy bean oil comes in small jars and can be found in most Asian markets. Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh coriander leaves.”

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