Authentic Thai Coconut Soup

Name: Authentic Thai Coconut Soup
Prep time: 15 min
Cook time: 25 min
Yield: 8
Ingredients: 1 pound medium shrimp - peeled and deveined; 2 (13.5 ounce) cans canned coconut milk; 2 cups water; 1 (1 inch) piece galangal, thinly sliced; 4 stalks lemon grass, bruised and chopped; 10 kaffir lime leaves, torn in half; 1 pound shiitake mushrooms, sliced; 1/4 cup lime juice; 3 tablespoons fish sauce; 1/4 cup brown sugar; 1 teaspoon curry powder; 1 tablespoon green onion, thinly sliced; 1 teaspoon dried red pepper flakes

⏱️ Ready in 40 min 🥄 Prep 15 min 🔥 Cook 25 min 👥 8 servings 👁️ 5 views

This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 25 min

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 314

% Daily Value*

Total Fat 21.6g 28%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 523mg 23%

Total Carbohydrate 17.2g 6%

Dietary Fiber 2.1g 8%

Total Sugars 7.7g

Protein 15.3g 31%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Bring a pot of water to a boil.

Boil the shrimp until cooked, about one minute.

Drain shrimp, and set aside.

Pour the coconut milk and 2 cups of water 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.

To serve, reheat shrimp in the soup, and ladle into serving bowls.

Garnish with green onion and red pepper flakes.