The Best Thai Coconut Soup
"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, if desired."
Total Time: 1 hr, 5 min.
Prep Time: 35 mins
Cook Time: 30 mins
|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 1/2-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|
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.