Description
This authentic Thai Coconut Soup combines creamy coconut milk, fragrant lemongrass, spicy red curry paste, and fresh shrimp to create a rich and flavorful dish that’s perfect for any occasion. With tender shiitake mushrooms and a hint of lime, this soup balances savory, sweet, and tangy flavors for a truly satisfying meal.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 2 teaspoons red curry paste
- 1 stalk lemongrass, minced
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (13.5 ounce) cans coconut milk
Vegetables & Protein
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined
Finishing Touches
- 2 tablespoons fresh lime juice
- Salt to taste
- ¼ cup chopped fresh cilantro
Instructions
- Prepare the aromatics: Heat vegetable oil in a large pot over medium heat. Add grated fresh ginger, red curry paste, and minced lemongrass. Cook and stir for 1 minute until the mixture becomes aromatic, allowing the flavors to release.
- Create the broth base: Gradually stir in the chicken broth, then add fish sauce and light brown sugar. Reduce heat to low and let the soup simmer gently for 15 minutes so the flavors meld beautifully.
- Add coconut milk and mushrooms: Pour in the coconut milk and add the sliced shiitake mushrooms. Cook while stirring occasionally until the mushrooms become tender, about 5 minutes.
- Cook the shrimp: Add the peeled and deveined medium shrimp to the pot. Cook for approximately 5 minutes or until the shrimp turn pink and are opaque, indicating they are fully cooked.
- Season and finish: Stir in fresh lime juice and adjust seasoning with salt to taste. These elements brighten and balance the rich, savory broth.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped fresh cilantro for a fresh, vibrant finish before serving.
Notes
- You can substitute shrimp with chicken or tofu for varying protein options.
- If you prefer it spicier, increase the amount of red curry paste.
- Use fresh lemongrass for the best flavor; if unavailable, you can use 1 teaspoon lemongrass paste.
- The soup can be stored in the fridge for up to 2 days; reheat gently before serving.
- For a vegetarian version, replace chicken broth with vegetable broth and omit fish sauce or use a vegetarian alternative.
