Prep: 35 min | Cook: 30 mins | Total: 1 hr 5 mins | Servings: 8
The rich and vibrant flavor of this traditional coconut soup comes from the quintessential Thai ingredients: coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, red curry paste, and cilantro. This dish comes together extremely quickly while warming and deeply soothing. Of course, the next day after the flavors had time to rest and meld completely inside the dense and satisfying, savory-sweet broth, it is even better. Just saying — doubling the recipe wouldn’t be a bad idea to guarantee the leftovers.
I am such a Thai take-out sucker, particularly on red curry and coconut soup. But this has also been getting a little pricey to order take-out, so this Thai Coconut Soup comes in very handy. And it tastes a million times better. The best thing is it’s so easy to make, and it doesn’t need hard-to-find ingredients. Even if you’re not a shrimp fan, you can easily swap that out for a vegetarian alternative like chicken, pork, or even tofu. Nonetheless, you’ll be sure to miss your normal Thai take-out and then indulge in this budget-friendly edition. It is the easiest and most satisfying soup to make on a cold day. In reality, on any given day.
1 tbsp vegetable oil
2 tbsp grated fresh ginger
(1) stalk lemongrass, minced
2 tsp red curry paste
4 cups chicken broth
3 tbsp fish sauce
1 tbsp light brown sugar
(3) (13.5 oz) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp – peeled and deveined
2 tbsp fresh lime juice
(1) pinch salt to taste
¼ cup chopped fresh cilantro
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for a minute. Pour the chicken broth slowly over the mixture, stirring continually. Stir in fish sauce and brown sugar, let it simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add shrimp; cook until no longer translucent about 5 minutes. Stir in lime juice; season with salt; garnish with cilantro.
Per Serving: 367.6 calories; 86.3 mg cholesterol; 579.4 mg sodium; 13.2 g protein; 8.9 g carbohydrates.