Coconut Shrimp Soup.
If you can’t tell, I’m a little obsessed with Thai food. It’s easily one of my favorite cuisines because it’s always guaranteed to be packed with flavor! Honestly, I have never made coconut soup and I was a bit nervous to see how it turned out, but I really enjoyed it! Typically, the idea of a hot soup is less than desirable during June in Texas but this soup is actually quite light. Plus, it’s fresh and super simple to make, two of my favorite qualities. I hope you give it a try!
Ingredients:
- 1 lb shrimp, peeled and de-veined
- 2 Tbsp. grated fresh ginger
- 1 stalk lemongrass, minced
- 3 teaspoons red curry paste (I use Thai Kitchen)
- 4 cups chicken broth
- 2 Tablespoons fish sauce
- 1.5 Tbsp. light brown sugar
- 3 (13.5) cans coconut milk
- 1.2 lb. fresh mushrooms, sliced
- 2 Tbsp. fresh lime juice
- 1 pinch of salt, to taste
- 1/4 cup chopped fresh cilantro
Directions:
- Heat 1 Tbsp oil in a large pot over medium heat. Add in the ginger, lemongrass, and curry paste and cook in the heated oil for 1 minute.
- Slowly pour in the chicken broth over the mixture, stirring continually.
- Stir in the fish sauce and brown sugar and let simmer for 15 minutes.
- Stir in the coconut milk and mushrooms. Cook until mushrooms get soft, about 5-7 minutes.
- Add the shrimp and cook until no longer translucent, about 5 minutes.
- Stir in the lime juice, season with salt and garnish with cilantro. Eat up!
Till next time, y’all!
xoxo- Kristen Jean