Ingredients for The Best Thai Coconut Soup
- Vegetable Oil
- Fresh Ginger
- Lemongrass
- Red Curry Paste
- 4 cups chicken broth
- 2 tablespoons fish sauce
- Light Brown Sugar
- 1 (13.5 ounce) can full-fat coconut milk
- Fresh Shiitake Mushroom
- Medium Shrimp
- Fresh Lime Juice
- sea salt to taste
- Fresh Cilantro
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How to Make The Best Thai Coconut Soup
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
- Add 1 tablespoon minced ginger, 2 stalks lemongrass (finely chopped), and 3 tablespoons Thai red curry paste. Cook and stir for 1 minute until fragrant.
- Gradually whisk in 4 cups of chicken broth, ensuring a smooth consistency. Bring to a gentle simmer.
- Stir in 2 tablespoons fish sauce and 1 tablespoon brown sugar.
- Reduce heat to low and simmer for 15 minutes, allowing the flavors to meld.
- Add 1 (13.5 ounce) can full-fat coconut milk and 8 ounces cremini mushrooms (sliced).
- Continue to simmer until the mushrooms are tender, about 5-7 minutes.
- Gently stir in 1 pound peeled and deveined shrimp.
- Cook until the shrimp is pink and opaque, about 3-5 minutes. Avoid overcooking.
- Stir in the juice of 1 lime.
- Season to taste with sea salt.
- Garnish generously with fresh cilantro before serving over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
93g
Fat
32g
Carbs
9g
