Thai Shrimp Soup with Coconut Milk
By slebel
Rate this recipe
4/5
(1 Votes)
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
Details
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.
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