Description
A rich and aromatic Thai coconut soup combining shrimp, shiitake mushrooms, and a balance of spicy, sweet, and savory flavors, perfect for any occasion.
Ingredients
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
2 teaspoons red curry paste
1 stalk lemongrass, minced
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
Salt to taste
¼ cup chopped fresh cilantro
Instructions
- Heat vegetable oil in a large pot over medium heat. Add grated ginger, red curry paste, and minced lemongrass. Cook and stir for 1 minute until the mixture becomes aromatic.
- Gradually stir in the chicken broth, then add fish sauce and brown sugar. Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.
- Add the coconut milk and sliced shiitake mushrooms to the pot. Cook and stir until the mushrooms are tender, about 5 minutes.
- Add shrimp to the pot and cook until they turn pink and are no longer translucent, about 5 minutes.
- Stir in the fresh lime juice and season with salt to taste.
- Ladle the soup into bowls and garnish with chopped fresh cilantro before serving.
Notes
This soup can be made spicier by adding more red curry paste or Thai bird’s eye chilies.
To make it vegan, swap the shrimp with tofu and use vegetable broth.
The soup stores well in the refrigerator for up to 3 days and tastes better the next day.
When reheating, add more chicken broth or coconut milk to reach the desired consistency if the soup thickens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 150mg
