Seafood / Shrimp / Soup

Thai shrimp & coconut soup

This is a great Thai inspired soup. The picture shows some basic eggrolls served along the side which were great for soaking the broth. Or you could a child and drink the soup directly from the bowl. Go ahead. I’m not judging.

Recipe adapted from of
Serves 6

2 tsp. oil
1 tbsp. ginger
3/4 stalk lemon grass, minced
1-1/2 tsp. curry paste
3 cups chicken stock
2 tbsp. fish sauce
2 tsp. brown sugar
2 cans coconut milk
6 oz. mushrooms
1 lb. uncooked shrimp, peeled
1 tbsp. lime juice

Start off by heating the oil in a large pot over medium heat to cook the ginger, lemon grass and curry paste. Stir those ingredients, then add the fish sauce and brown sugar and simmer for 15 minutes.

Stir in the coconut milk and mushrooms and cook for another 5 minutes, then add the shrimp until it is thoroughly cooked or pink.

Season with lime juice, salt and cilantro.



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