Thai Coconut Soup (Edit recipe)

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This Thai coconut soup is just perfection. It's creamy, salty, sweet, and bursting with flavor! The bite from the shrimp, the umami flavors from the mushrooms, and intense flavors from ginger and lemongrass will make you drool. The red curry paste is the true star of this soup. I used my favorite red curry paste from Mae Ploy. Their curry paste is authentic and absolutely delicious. This soup can be easily made vegan by substituting shrimp with vegetables, fish sauce with soy sauce, and chicken broth with vegetable broth. If you are allergic to shellfish or just don’t like shrimp, you can use chicken breast instead.

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 5-6

Ingredients

1 Tbsp Coconut Oil
0.5 Onion, Sliced
2 cloves Garlic, chopped
3 Tbsp Ginger Paste
2 - 3 Chili Peppers, (Preferably Thai chilies)
1 sprig Lemongrass, Cut into 2 inch long pieces
2 tsp Red Curry Paste, (Thai curry paste)
4 cups Chicken Broth (Low Sodium), (To make it vegan, use vegetable stock)
4 cups Coconut Milk
1 lb Raw Shrimp
1 cup White Mushrooms, Sliced
1 - 2 Tbsp Coconut Sugar
1.5 - 2 Tbsp Fish Sauce, (use soy sauce if making it vegan)
2 - 3 Tbsp Lemon Juice
Cilantro, chopped

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium pot, heat the coconut oil over medium heat. Into the oil add the onions, garlic, Thai chili, ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes until onions are softened.
Add chicken broth (or vegetable broth) and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Turn off the heat.
Strain out the liquid and discard the aromatics (the garlic, onions, lemongrass, and ginger). Add in coconut milk, shrimp (or chicken breast or tofu), and mushrooms. Simmer until shrimp are cooked through, then add fish sauce, coconut sugar, and lime juice. Taste and adjust according to preference.
Cook for another 2 minutes.
Serve into a small bowl topped with fresh cilantro and enjoy.

Notes

You can substitute shrimp with chicken. Use 2 medium chicken breasts cut into small pieces.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	474
Fat:	36 g
Carbohydrates:	6 g
Protein:	23 g
Cholesterol:	132 g
Sodium:	1103 mg
Fiber:	1 g
Sugars:	2 g
Calculated for total recipe.