Thai Coconut Shrimp Soup
This is one of the best Thai coconut shrimp soup I’ve had. The layers upon layers of flavors this soup offers are so delicious. You get pops of coconut, lemon grass, ginger, lime, red curry flavors. Absolutely delicious!
Ingredients
- 2 tablespoons oil (I use avocado oil)
- 2 inches ginger (1 inch wide - ¼ inch slices)
- 2 stalks lemon grass (1 inch long sliced diagonal)
- 1 tablespoon red curry paste
- 32 ounces chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon brown sugar
- 40 ounces coconut milk
- ½ pound mushrooms (shiitake or brown mushrooms)
- 2 lbs Shrimp
- 3 tablespoons lime juice (fresh)
- ½ teaspoon salt
- ½ cup cilantro (chopped, fresh)
- ¼ cup basil julienne, fresh
- 2 kaffir lime leaves
Instructions
- In a large pot, pour the oil over medium heat, add the lemon grass, ginger, and red curry paste. Cook for about 3 minutes to allow the ingredient to release their flavor.
- Then slowly add the chicken broth, Kaffir lime leaves, and continue to stir until all ingredients are combined. Add the sugar and fish sauce and simmer for 20 minutes.
- Add the mushrooms, coconut milk, and continue to simmer for about 10 minutes.
- Stir in the shrimp and cook until the shrimps are no longer translucent, about 5-10 minutes depending on the size of the shrimp. Remove kaffir lime leaves, lemon grass, and ginger. Stir in the lime juice and salt. Garnish with basil and cilantro. Enjoy!
Notes
Optional: If you like heat you can add Thai chili peppers when you add the coconut milk.
Nutrition
Calories: 603kcalCarbohydrates: 12gProtein: 37gFat: 47gSaturated Fat: 36gCholesterol: 381mgSodium: 2657mgPotassium: 865mgSugar: 3gVitamin A: 535IUVitamin C: 22.4mgCalcium: 275mgIron: 10.5mg
Tried this recipe?Let us know how it was!