Description
A rich and fragrant soup that transports you to bustling street markets in Thailand, combining the soothing aroma of ginger with creamy coconut and tender shrimp.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 2 teaspoons red curry paste
- 1 stalk lemongrass, minced
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (13.5 ounce) cans coconut milk
- 0.5 pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- Salt to taste
- 0.25 cup chopped fresh cilantro
Instructions
- Gather all ingredients.
- Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
- Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
- Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
- Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
- Enjoy!
Notes
For an extra kick, add sliced red chili or chili flakes. Serve with rolls or crusty bread, and garnish each bowl with fresh cilantro and a lime wedge.
