The Best Thai Coconut Soup Recipe

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

1. 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.