Thai Shrimp Soup with Coconut Milk

Thai Shrimp Soup with Coconut Milk
Thai Shrimp Soup with Coconut Milk

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T butter

  • 2

    diced potatoe

  • 6

    cups good-quality chicken stock

  • shrimp crab or lobster

  • 1

    lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass

  • 1

    cup shiitake mushrooms, sliced

  • 2

    inch chunk of Ginger sliced and smashed

  • 3

    garlic cloves

  • 2

    can good-quality coconut milk

  • 2-3

    limes

  • salt

  • 1-2

    + Tbsp. fish sauce

  • 1-2

    teasooon of red curry paste

  • 1-2

    teaspoon of hot galic chili sauce

  • 3

    teaspoons sugar

  • 1/8

    teaspoon of white pepper

  • handful fresh cilantro

  • handful fresh basil leaves

Directions

Melt butter, add onions garlic celery and soften. Stir in ginger mushroom Add broth milk pepper potatoe and spices cook 15-20 min. Let sit all day to blend flavors. Cook for about an hour before serving with shrimp, serve with basil and cilantro Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.

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