Description
A creamy, tangy, and aromatic Thai-inspired soup made with juicy shrimp, coconut milk, mushrooms, lemongrass, lime, and chilies for a bold and comforting meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tablespoon oil
- 3 cloves garlic, minced
- 4 cups chicken or seafood broth
- 2 stalks lemongrass, smashed and cut into large pieces
- 4 kaffir lime leaves
- 1 tablespoon galangal or ginger, sliced
- 2 to 3 Thai red chili peppers, sliced
- 8 oz mushrooms, sliced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the oil in a large pot over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the broth, then add the lemongrass, kaffir lime leaves, and galangal or ginger. Bring to a gentle simmer and cook for 8 to 10 minutes to infuse the broth.
- Add the sliced mushrooms and Thai red chili peppers. Simmer for 3 to 4 minutes until the mushrooms begin to soften.
- Add the shrimp and cook for 2 to 3 minutes, or until the shrimp turn pink and are just cooked through.
- Stir in the coconut milk and heat gently without boiling.
- Season the soup with fish sauce, lime juice, and sugar. Taste and adjust the seasoning as needed.
- Remove the lemongrass pieces and lime leaves if desired. Ladle into bowls and garnish with fresh cilantro before serving.
Notes
- You can substitute the shrimp with chicken or tofu.
- For more heat, add extra Thai chilies or a spoonful of chili paste.
- For a lighter broth, reduce the coconut milk and add more stock.
- Rice noodles can be added to make the soup more filling.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat and avoid boiling to keep the shrimp tender.
- Frozen shrimp work well if fully thawed before cooking.
- If lemongrass is unavailable, use a little lemon zest with ginger as a substitute.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 170mg
