Ingredients
8
8 servings
- •1 tablespoon vegetable oil
- •2 tablespoons grated fresh ginger
- •2 teaspoons red curry paste
- •1 stalk lemon grass, minced
- •4 cups chicken broth
- •3 tablespoons fish sauce
- •1 tablespoon light brown sugar
- •3 (13.5 ounce) cans coconut milk
- •0.5 pound fresh shiitake mushrooms, sliced
- •1 pound medium shrimp - peeled and deveined
- •2 tablespoons fresh lime juice
- •salt to taste
- •0.25 cup chopped fresh cilantro
Instructions
- Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
- Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
- Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
- Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
Nutritional Facts
Per 8 servings
- Calories: 368
- Carbohydrate: 9g
- Fat: 33g
- Fiber: 2g
- Protein: 13g
- Sugar: 2g
Related Recipes
Authentic Thai Coconut Soup
Thai Coconut Chicken Soup (Noodle Bowl)
Coconut Chicken Soup
Thai Sweet Potato Soup
Thai-Inspired Pumpkin Soup
Thai Curry Soup
Spicy Thai Vegetable Soup
Thai Coconut Vegetable Curry
Thai-Indian Veggie Soup
Thai Coconut Curry with Shrimp
Thai Hot and Sour Soup
