Description
A rich and flavorful Thai coconut soup featuring tender shrimp, shiitake mushrooms, and aromatic spices simmered in a creamy coconut milk broth with hints of ginger, lemongrass, and red curry paste. This comforting soup balances savory, sweet, and tangy notes, making it a perfect dish for a warming meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 2 teaspoons red curry paste
- 1 stalk lemongrass, minced
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (13.5 ounce) cans coconut milk
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- Salt to taste
- ¼ cup chopped fresh cilantro
Instructions
- Heat Aromatics: Heat vegetable oil in a large pot over medium heat. Add grated ginger, red curry paste, and minced lemongrass. Cook and stir for 1 minute until the mixture becomes aromatic.
- Add Broth and Seasonings: Gradually stir in the chicken broth, then add fish sauce and brown sugar. Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.
- Incorporate Coconut Milk and Mushrooms: Add the coconut milk and sliced shiitake mushrooms to the pot. Cook and stir until the mushrooms are tender, about 5 minutes.
- Cook Shrimp: Add shrimp to the pot and cook until they turn pink and are no longer translucent, about 5 minutes.
- Finish Soup: Stir in the fresh lime juice and season with salt to taste.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro before serving.
Notes
- Use fresh lemongrass for the best flavor but dried or powdered may work in a pinch.
- Adjust the amount of red curry paste to control the spiciness of the soup.
- For a vegetarian version, substitute vegetable broth for chicken broth and use tofu instead of shrimp.
- Serve with steamed jasmine rice to make the meal more filling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
