Easy Thai Coconut Soup

Submitted by DrGaellon

"Adapted from a recipe by Jessica at allrecipes.com."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 8

ingredients

• 14.79 ml vegetable oil
• 29.58 ml grated fresh ginger (about a 2-inch piece)
• 1 stalk lemongrass, minced
• 9.85 ml red curry paste
• 946.36 ml chicken broth
• 44.37 ml fish sauce
• 14.79 ml light brown sugar
• 2 (765.43 g) can coconut milk
• 226.79 g fresh shiitake mushroom, sliced
• 453.59 g medium shrimp, peeled and deveined or 453.59 g boneless skinless chicken breast, sliced thin
• 473.18 ml steamed white rice or 473.18 ml cooked rice vermicelli
• 29.58 ml fresh lime juice
• salt, to taste
• 59.14 ml chopped fresh cilantro

directions

1. Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
2. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
3. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. If using chicken, skip to step 5.
4. Add the shrimp; cook until no longer translucent, about 5 minutes. Stir in the rice and lime juice; season with salt; garnish with cilantro.
5. For chicken: add chicken to soup along with mushrooms and poach gently 30-40 minutes until cooked through. Stir in the rice and lime juice; season with salt; garnish with cilantro.