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Thai Coconut Soup with Shrimp

Course: Soup

Ingredients

  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Grated Fresh Ginger or Ginger Paste
  • 1 Tablespoon Lemongrass Paste
  • 2 Teaspoons Red Curry Paste
  • 4 Cups Chicken Broth
  • 3 Tablespoons Fish Sauce
  • 1 Tablespoon Palm Sugar or Brown Sugar
  • 3 13.5- Ounce Cans Coconut Milk
  • 1/2 Pound Shiitake Mushrooms Sliced
  • 1 Pound Medium Shrimp Peeled & Deveined
  • 2 Tablespoons Fresh Lime Juice
  • Salt To Taste
  • 1/4 Cup Cilantro Chopped

Instructions

  • In a Dutch oven, heat vegetable oil over medium heat. Combine ginger, lemongrass and curry paste in a small bowl, mixing until well blended. Cook the curry paste mixture in oil for a minute or two until the paste mostly dries out.
  • Slowly add in the chicken broth, stirring to fully incorporate the curry paste mixture. Add fish sauce and palm sugar. Simmer for 15 minutes.
  • Stir in the coconut milk and mushrooms. Simmer over medium low heat for about 5 minutes or until the mushrooms are soft. Add the shrimp and continue simmering until they are cooked through, approximately 5 minutes.
  • Remove from heat and add the lime juice. Taste and season with additional salt, if needed. Ladle into bowls and sprinkle with chopped cilantro. Serve immediately.