Thai Coconut Soup Recipe

Thai Coconut Soup Recipe

Serves 4

1 tablespoon and 1-1/2 teaspoons fish sauce
1-1/2 teaspoons light brown sugar          
1-1/2 (13.5 ounce) cans coconut milk
1/4 pound fresh shiitake mushrooms, sliced
1/2 pound medium shrimp - peeled and deveined
1 tablespoon fresh lime juice
salt to taste
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons vegetable oil
1 tablespoon grated fresh ginger
1/2 stalk lemon grass, minced
1 teaspoon red curry paste
2 cups chicken broth

1.  Heat the oil in a large pot and cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
2. Pour the chicken broth while stirring continually. Stir in the fish sauce and brown sugar; simmer for 12 minutes.
3. Add in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 7 minutes. Add the shrimp; cook until no longer translucent for about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Serve and enjoy this easy soup recipe – thai coconut soup recipe

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