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Thai Coconut Soup Recipe

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This recipe for Thai Coconut Soup is from The Robbins Egg, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1T. vegetable oil
2 T. grated fresh ginger
1 stalk lemongrass, minced
2 t. red curry paste
4 c. chicken broth
3 T. fish sauce
1 T. light brown sugar

3 - 13.5 oz. cans coconut milk
1/2 lb. fresh shiitake mushrooms, sliced
1 lb. medium shrimp, peeled and deveined
2 T. fresh lime juice
1/4 c. chopped fresh cilantro
Directions:
Directions:
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minutes. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir i the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro
Preparation Time:
Preparation Time:
1 hour 5 minutes

 

 

 

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