authentic thai coconut soup.

i cannot deny my love of thai cuisine- i adore the hot and spicy, sour, sweet, salty, and occasionally bitter spices and flavors. not only is thai food known for it's vibrant use of fresh herbs such as lemongrass, cilantro, thai basil, and mint, it is usually served with a plethora of tantalizing condiments. chili paste, sriracha, sweet chili sauce, and dried chili flakes are just a few of my favorites. this coconut soup is authentic, flavorful, mouth watering, and definitely a favorite of all time for me. i am simply not savvy enough to come up with words justifiable to describe the deliciousness of this soup. i served it over jasmine rice to make it a perfect meal-


  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 1 stalk lemon grass, minced- (you will have to cut with a sharp knife)
  • 2 teaspoons red curry paste
  • 4 cups vegetable or chicken broth
  • 3 tablespoons thai fish sauce 
  • 1 tablespoon light brown sugar
  • 3 (13.5 ounce) cans coconut milk
  • 1/2 pound fresh shiitake mushrooms, sliced
  • 1 pound medium shrimp - peeled and deveined
  • 2 tablespoons fresh lime juice
  • salt to taste
  • 1/4 cup chopped fresh cilantro


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 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in 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.

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