Thai Coconut Soup
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.
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
- 0.50.50.5 Onion, Sliced
- 2 cloves2 cloves2 cloves Garlic, chopped
- 3 Tbsp3 Tbsp3 Tbsp Ginger Paste
- 2 - 32 - 32 - 3 Chili Peppers, (Preferably Thai chilies)
- 1 sprig1 sprig1 sprig Lemongrass, Cut into 2 inch long pieces
- 2 tsp2 tsp2 tsp Red Curry Paste, (Thai curry paste)
- 4 cups4 cups4 cups Chicken Broth (Low Sodium), (To make it vegan, use vegetable stock)
- 4 cups4 cups4 cups Coconut Milk
- 1 lb1 lb1 lb Raw Shrimp
- 1 cup1 cup1 cup White Mushrooms, Sliced
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Coconut Sugar
- 1.5 - 2 Tbsp1.5 - 2 Tbsp1.5 - 2 Tbsp Fish Sauce, (use soy sauce if making it vegan)
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Lemon Juice
- Cilantro, chopped
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Process
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
Dairy Free Egg Free Gluten Free Grain Free Nut Free SoupsThis 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. |
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