Easy 72 min

Authentic Thai Coconut Soup

american_region asian caribbean european filipino greek indian middle eastern region thai vietnamese soup main drink sweet spicy sour savory umami hard fast

Prep

24 min

Cook

48 min

Total

72 min

Ingredients (13)

1 pound medium shrimp - peeled and deveined g

2 (13.5 ounce) cans canned coconut milk g

2 cups water g

1 (1 inch) piece galangal, thinly sliced g

4 stalks lemon grass, bruised and chopped g

10 makrut lime leaves, torn in half g

1 pound shiitake mushrooms, sliced g

¼ cup lime juice g

3 tablespoons fish sauce g

¼ cup brown sugar g

1 teaspoon curry powder g

1 tablespoon green onion, thinly sliced g

1 teaspoon dried red pepper flakes g

Nutrition

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fat

carbs

protein

Instructions

Bring a pot of water to a boil. Boil shrimp until cooked, about 1 minute. Drain shrimp and set aside.

Pour coconut milk and 2 cups water into a large saucepan; bring to a simmer. Add galangal, lemongrass, and lime leaves; simmer until flavors are infused about 10 minutes.

Strain coconut milk into a separate pan and discard spices. Simmer shiitake mushrooms in coconut milk for 5 minutes. Stir in lime juice, fish sauce, and brown sugar. Season to taste with curry powder.

To serve, reheat shrimp in soup and ladle into serving bowls. Garnish with green onion and red pepper flakes.