Jim's Coconut Soup

Jim's Coconut Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound medium shrimp - peeled and deveined or chicken (cut into pieces)

  • 2

    (13.5 ounce) cans canned coconut milk

  • 2

    cups water or chicken broth (broth is the best)

  • 2

    (1 inch) pieces galangal, sliced

  • 4

    stalks lemon grass (soft interior), bruised and chopped

  • 10

    kaffir lime leaves, torn in half

  • 1

    pound shiitake mushrooms, sliced (optional)

  • ¼

    cup lime juice

  • 3

    tablespoons fish sauce

  • ¼

    cup brown sugar

  • 1

    teaspoon curry powder

  • 1

    tablespoon green onion, thinly sliced

  • 1

    teaspoon dried red pepper flakes

Directions

1. Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside OR chop chicken. 2. Pour the coconut milk and water/broth in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder. 3. To serve, reheat shrimp/chicken in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.


Nutrition

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