Description
A rich and aromatic Thai Coconut Soup bursting with fresh ginger, lemongrass, red curry paste, and creamy coconut milk, complemented by tender shiitake mushrooms and succulent shrimp. This flavorful soup is both comforting and vibrant, perfect for an easy dinner that impresses.
Ingredients
Scale
Soup Base
- 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
Mushrooms and Protein
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined
Finishing Touches
- 2 tablespoons fresh lime juice
- Salt to taste
- ¼ cup chopped fresh cilantro
Instructions
- Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the grated fresh ginger, red curry paste, and minced lemongrass. Cook and stir for 1 minute until the mixture becomes fragrant and aromatic.
- Add Broth and Seasonings: Gradually pour in the chicken broth, then stir in the fish sauce and light brown sugar. Reduce the heat to low, allowing the soup to simmer gently for 15 minutes. This simmering helps the flavors meld beautifully.
- Incorporate Coconut Milk and Mushrooms: Add the coconut milk and sliced shiitake mushrooms to the pot. Continue to cook and stir for about 5 minutes until the mushrooms soften and tenderize.
- Cook the Shrimp: Add the peeled and deveined shrimp into the simmering soup. Cook for approximately 5 minutes or until the shrimp turn pink and opaque, indicating they are fully cooked.
- Finalize the Soup: Stir in the fresh lime juice for a bright citrus note. Season the soup with salt to your preference, balancing the flavors as desired.
- Serve: Ladle the soup into bowls and garnish with the chopped fresh cilantro. Serve hot for a nourishing and delicious meal.
Notes
- Use fresh lemongrass for the most authentic flavor; if unavailable, a small amount of lemongrass paste can substitute.
- Adjust the red curry paste quantity for desired spice level.
- Shrimp cooks quickly; avoid overcooking to keep them tender.
- For a vegetarian version, substitute chicken broth with vegetable broth and use tofu instead of shrimp, omit fish sauce and replace with soy sauce or tamari.
- Leftovers can be stored in the refrigerator for up to 2 days.
