Description
Discover the vibrant flavors of The Best Thai Coconut Soup, a comforting dish that perfectly balances creamy coconut milk, aromatic herbs, and succulent shrimp. Ideal for cozy dinners or festive gatherings, this soup bursts with authentic Thai taste that will impress your guests and warm your soul. With its simple preparation steps, even novice cooks can create a delightful bowl of goodness. Whether you’re looking to enjoy a soothing meal on a chilly night or want to showcase your culinary skills at a dinner party, this recipe is sure to shine.
Ingredients
Scale
- 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 cans (13.5 ounces each) coconut milk
- 0.5 pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- Salt to taste
- 0.25 cup chopped fresh cilantro
Instructions
- Gather all ingredients on the counter for a smooth cooking experience.
- Heat vegetable oil in a large pot over medium heat. Add grated ginger, red curry paste, and minced lemongrass. Sauté for about 1 minute until fragrant.
- Gradually stir in chicken broth along with fish sauce and brown sugar. Reduce heat to low and simmer for about 15 minutes.
- Add coconut milk and sliced shiitake mushrooms to the pot; cook while stirring for about 5 minutes until mushrooms are softened.
- Introduce peeled shrimp into the soup and cook until they turn pink and opaque (about 5 minutes). Stir in lime juice and season with salt to taste.
- Garnish with freshly chopped cilantro before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 110mg