Ingredients for Thai Coconut Soup
- Medium Shrimp
- 2 cans (13.5 oz each) of coconut milk
- 6 cups of water
- 2 stalks of galangal (smashed)
- Lemongrass
- Kaffir Lime Leaves
- 1 cup of sliced shiitake mushrooms
- 2 tablespoons of lime juice
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 teaspoon of curry powder (or to taste)
- 2 green onions (chopped)
- Green Onions
- Dried Red Pepper Flakes
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How to Make Thai Coconut Soup
- Bring 4 cups of water to a boil in a medium pot.
- Add 1 pound of shrimp to the boiling water and cook for 1-2 minutes, until pink and cooked through.
- Remove shrimp from water; drain and set aside.
- In a large saucepan, combine 2 cans (13.5 oz each) of coconut milk and 2 cups of water.
- Bring the mixture to a gentle simmer over medium heat.
- Add 2 stalks of galangal (smashed), 3 stalks of lemongrass (bruised), and 5-6 kaffir lime leaves.
- Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
- Carefully strain the coconut milk mixture through a fine-mesh sieve into a clean saucepan, discarding the solids.
- Add 1 cup of sliced shiitake mushrooms to the strained coconut milk and simmer for 5 minutes, until tender.
- Stir in 2 tablespoons of lime juice, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar.
- Season with 1 teaspoon of curry powder (or to taste).
- Gently reheat the cooked shrimp in the soup.
- Ladle the soup into bowls and garnish with 2 green onions (chopped) and a pinch of red pepper flakes per bowl.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
67g
Fat
181g
Carbs
9g
