Authentic Thai Coconut Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. 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 kaffir lime leaves, torn in half
1 lb shiitake mushrooms, sliced
1/4 c. lime juice
3 tbsp. fish sauce
1/4 c. brown sugar
1 tsp. curry powder
1 tbsp. green onion, thinly sliced
1 tsp. red pepper flakes
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Directions: |
Directions:Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp and set aside.
Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes or until flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for 5 minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
To serve, reheat shrimp in the soup and ladle into serving bowls. Garnish with green onion and red pepper flakes. |
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Number Of
Servings: |
Number Of
Servings:8 services |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: If you can't find fresh galangal or kaffir lime leaves, you can probably find a jarred version in the asian food aisle at your supermarket or at a specialty asian market. The ingredients are hard to find but making the soup is VERY easy.
You can also substitute tofu, chicken, scallops, etc. for the shrimp.
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