Thai Coconut + Shrimp Soup

makes 8 servings

What You Need:

  • 1 LB shrimp, no tails + deveined
  • 1 TB avocado oil
  • 3, 13.5 oz cans coconut milk
  • 2 TB ginger, minced
  • 1 TB lemongrass, pureed or minced
  • 2 tsp red curry paste
  • 3 TB fish sauce
  • 1 TB brown sugar
  • 4 cups low-sodium chicken stock
  • cilantro, chopped
  • 2 TB lime juice
  • 2 cup shiitake mushrooms, cleaned + stems removed
  • 2 cups shredded purple cabbage or bean sprouts

To Make:

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

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