Thai Coconut Soup
Prep Time: 35 minutes
Total Time: 65 minutes
Servings: 8
Ingredients:
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice salt to taste
1/4 cup chopped fresh cilantro
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice salt to taste
1/4 cup chopped fresh cilantro
Directions:
1. Heat the oil in a large pot over medium heat.
2. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
3. Slowly pour the chicken broth over the mixture, stirring continually.
4. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
5. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
6. Add the shrimp; cook until no longer translucent about 5 minutes.
7. Stir in the lime juice; season with salt; garnish with cilantro.
1. Heat the oil in a large pot over medium heat.
2. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
3. Slowly pour the chicken broth over the mixture, stirring continually.
4. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
5. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
6. Add the shrimp; cook until no longer translucent about 5 minutes.
7. Stir in the lime juice; season with salt; garnish with cilantro.
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