By Kimberly Fox
The Best Thai Coconut Soup
4 steps
Prep:30minCook:30min
This Thai coconut soup made with red curry paste, lemongrass, lime juice, shrimp, and fish sauce is full of authentic, bold, and tasty Thai flavors.
Updated at: Thu, 17 Aug 2023 02:28:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
4
Low
Nutrition per serving
Calories376.9 kcal (19%)
Total Fat33.1 g (47%)
Carbs9.5 g (4%)
Sugars2.9 g (3%)
Protein16.2 g (32%)
Sodium1195.9 mg (60%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 tablespoonvegetable oil
2 tablespoonsfresh ginger
grated
2 teaspoonsred curry paste
1 stalklemon grass
minced
4 cupschicken broth
3 tablespoonsfish sauce
1 tablespoonlight brown sugar
3 x 13.5 ouncecans coconut milk
0.5 poundfresh shiitake mushrooms
sliced
1 poundshrimp
medium, peeled and deveined
2 tablespoonsfresh lime juice
salt
to taste
¼ cupfresh cilantro
chopped
Instructions
Step 1
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.
Step 2
Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
Step 3
Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
Step 4
Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
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