Authentic Thai Coconut Soup
This genuine Thai coconut soup caters to culinary enthusiasts. With all the necessary ingredients readily available, it's a breeze to assemble and serves as an ideal comfort dish. If some ingredients are missing, a single trip to the market is all it takes. Its adaptability allows for vegetarian options or swapping chicken for shrimp. Bon appétit!
Ingredients
- 1-pound medium shrimp - peeled and deveined
- 2 (13.5 ounce) cans canned coconut milk
- 2 cups water
- 1 (1 inch) piece galangal, thinly sliced
- 4 stalks lemon grass, bruised and chopped
- 10 makrut lime leaves, torn in half
- 1 pound shiitake mushrooms, sliced
- ¼ cup lime juice
- 3 tablespoons fish sauce
- ¼ cup brown sugar
- 1 teaspoon curry powder
- 1 tablespoon green onion, thinly sliced
- 1 teaspoon dried red pepper flakes
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.
Nutrition
Calories: 314kcalCarbohydrates: 17gProtein: 15gFat: 22gSaturated Fat: 18gCholesterol: 86mgSodium: 523mgPotassium: 438mgFiber: 2gSugar: 8gVitamin C: 7mgCalcium: 65mgIron: 7mg
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