Thai Shrimp, Coconut And Mushroom Soup
serves 2-4
Recipe from cookthink
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ingredients
3 cups low-sodium chicken broth
1 thumb fresh ginger, minced
1 stalk of lemongrass, diced
4 kaffir lime leaves, thinly sliced
1/2 cup fresh lime juice
1/4 cup fish sauce
1 pound shrimp (thawed if frozen), peeled and deveined
1 1/2 cups of coconut milk
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1/2 cup chopped fresh cilantro
1 jalapeño pepper, diced
timer
prep: 15 minutes
total: 30 minutes
tools
stockpot
ladle
instructions
1. Prep the ingredients. In a stockpot, combine the chicken broth, ginger, lemongrass, kaffir lime leaves, lime juice, and fish sauce and bring it to a simmer over medium heat. Gently simmer for 5 minutes, then stir in the shrimp, coconut milk, mushrooms, cilantro, and jalapeño.
2. Bring the soup back to a simmer (but don't boil) and cook long enough for the shrimp to cook through, 4-6 minutes.
Comments
Says: November 08, 2011 at 09:30 PM
THIS SOUP IS THE KIND YOU KEEP GOING AND GOING TO THAI RESTAURANTS FOR! EVEN BETTER! ALMOST SURPRISED THE RECIPE DOESN'T CALL FOR JASMINE RICE TO BE PAIRED WITH IT. DELIGHTFUL IN EVERY WAY!
Claire Says: October 16, 2007 at 07:26 AM
This sounds so delightful - warming and cooling all at once.