Thai Coconut Soup 

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Prep Time: 35 mins Cook Time: 30mins Total Time: 1 hr 5 mins

Servings: 8

INGREDIENTS:

  • 1 Tbsp vegetable oil

  • 2 Tbsp fresh ginger, grated

  • 1 stalk lemon grass, minced

  • 2 tsp red curry paste

  • 4 cups chicken broth

  • 3 Tbsp fish sauce

  • 1 Tbsp light brown sugar

  • 3 (13.5oz) cans coconut milk

  • 1/2 lb fresh shiitake mushrooms, sliced

  • 1 lb medium shrimp, peeled and deveined

  • 2 Tbsp lime juice, freshly squeezed

  • salt to taste

  • 1/4 cup chopped cilantro (optional)

  • 2 Thai chili peppers, sliced thin as garnish

DIRECTIONS:

  1. Heat the vegetable oil in a Dutch oven over medium heat.

  2. Add the ginger, lemongrass and curry paste into the heated oil for about 1 minute

  3. Pour in the chicken broth into the Dutch oven, stirring continuously

  4. Add the fish sauce and brown sugar, simmer for about 15 mins.

  5. Stir in the coconut milk and mushrooms. Stir until the mushrooms are soft (about 5 mins)

  6. Now add the peeled and deveined shrimp and cook until they turn pink (about 5 mins)

  7. Add the lime juice and season with salt, and garnish with cilantro.

 

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