Recipe By: Jessica
“Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I’ve had. You won’t be disappointed with this one! Serve over steamed rice.”
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
- 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.
