The Best Ever 'Thai Coconut Soup'
This is my all-time favorite Curry Coconut Soup recipe. It is sweet, tangy, and spicy!
Print
Save
Servings: 6
Calories: 390kcal
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 1 stalk lemongrass, minced
- 2 teaspoons red curry paste
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 2 (13.5 oz) cans coconut milk
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp - peeled and deveined
- 2 tablespoons fresh lime juice
- Salt to taste
- ¼ cup chopped cilantro
Instructions
- In a large pot, heat the oil and cook the ginger, lemongrass, and red curry paste for a minute until fragrant.
- Pour in the chicken broth, fish sauce, and brown sugar. Simmer for 15 minutes.
- Add the coconut milk and mushrooms, and cook for 5 more minutes or until the mushrooms are soft.
- Lastly, add the shrimp and cook them just until they lose their transparency, about 3-5 minutes. Check the seasoning and add salt if needed.
- To serve, add chopped cilantro on top and extra lime juice if needed.
Nutrition
Calories: 390kcal | Carbohydrates: 9g | Protein: 17g | Fat: 28g
Pin This Recipe