The best Thai coconut soup

TheBestThaiCoconutSoup
Dinner tonight, September 23 k 2019
My absolute favourit soup , you can absolutely use the base soup for chicken , fish, pork og beef… LOVE IT
4 servings

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced ( use sliced mushroomes if you can´t get shiitake)
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Per Serving: 368 calories; 32.9 g fat; 8.9 g carbohydrates; 13.2 g protein; 86 mg cholesterol; 579 mg sodium.

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