Thai Shrimp Soup with Coconut Milk

By slebel

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

Preparation

Step 1

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.