The Best Thai Coconut Soup Recipe
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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