Legitimate, strong, and tasty Thai flavors make this soup overpowering! This is the best Thai coconut soup I've had. You won't be baffled 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
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp - peeled and deveined
- 2 tablespoons fresh lime juice
- 1 pinch salt to taste
- ¼ cup chopped fresh cilantro
Directions/Instructions
- Warmth the oil in a huge pot over medium warmth. Cook and mix the ginger, lemongrass, and curry glue in the warmed oil for 1 moment. Gradually pour the chicken stock over the blend, mixing consistently. Mix in the fish sauce and earthy colored sugar; stew for 15 minutes. Mix in the coconut milk and mushrooms; cook and mix until the mushrooms are delicate, around 5 minutes. Include the shrimp; cook until not, at this point translucent around 5 minutes. Mix in the lime juice; season with salt; embellish with cilantro.
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