Description
This flavorful and comforting Thai Coconut Soup combines rich coconut milk, aromatic herbs, and fresh shrimp or chicken for a delicious and satisfying meal. With ginger, lemongrass, and red curry paste, this soup has the perfect balance of spice, sweetness, and creaminess, making it an excellent choice for a cozy dinner. Serve it with steamed rice for a complete, delightful dish!
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 2 teaspoons red curry paste
- 1 stalk lemongrass, minced (or 1 tablespoon lemongrass paste)
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (13.5-ounce) cans coconut milk
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined (or 2 cups cooked chicken)
- 2 tablespoons fresh lime juice
- Salt, to taste
- ¼ cup chopped fresh cilantro
Instructions
- Prepare ingredients: Gather and measure all the ingredients to streamline cooking.
- Cook aromatics: Heat the vegetable oil in a large pot over medium heat. Add grated ginger, red curry paste, and minced lemongrass. Cook and stir for 2-3 minutes until fragrant.
- Simmer the broth: Stir in chicken broth, fish sauce, and brown sugar. Bring the mixture to a simmer and cook for about 5 minutes to meld the flavors.
- Add coconut milk and mushrooms: Pour in the coconut milk and add the sliced shiitake mushrooms. Stir well and cook until the mushrooms are tender, about 5-7 minutes.
- Cook the shrimp: Add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and are no longer translucent. (If using chicken, ensure it is fully cooked before adding.)
- Finish with lime juice: Stir in the fresh lime juice and season the soup with salt to taste.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve hot, optionally over steamed rice.
Notes
- For a vegetarian option, substitute shrimp with tofu or a mix of vegetables like bell peppers, carrots, and zucchini.
- If you prefer a spicier soup, you can increase the amount of red curry paste or add some chili flakes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. The soup can be reheated in a pot over medium heat until warmed through.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 6g
- Sodium: 870mg
- Fat: 23g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 100mg