Thai take out, at home! This spicy Thai coconut soup is filled with aromatic flavors of lemon grass and curry, with shrimp and hearty mushrooms.
I spotted this masterpiece in the most recent edition of Cooking Light and knew I had to jump in. We all order that spicy coconut soup at the local Thai place all the time...but making it at home...let's do it!
Spicy and bright are the first two sensations that spark those tongue senses. Al-dente bites from the mushroom and red pepper stud through out the soup giving it delicious texture. A good squeeze of lime and sprinkles of fresh cilantro cut through the creaminess of the silky coconut milk. A gorgeous combination of Asian pairings that will rock your taste buds.
Method:
1) Heat a Dutch oven or pot over medium heat and add oil to pan. Add mushrooms, red bell pepper, ginger, garlic and lemongrass and cook for about 5 minutes, stirring occasionally.
2) Add sriracha, stir and cook for another minute or two.
3) Add chicken broth, coconut milk, fish sauce, and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.
4) Add shrimp to pot cook 1 minute or until heated through.
5) Garnish with fresh cilantro and lime and serve.
Enjoy!
Spicy Thai Coconut Soup with Shrimp
LittleFerraroKitchen.com
Thai take out, at home! This spicy Thai coconut soup is filled with aromatic flavors of lemon grass and curry, with shrimp and hearty mushrooms.
Ingredients
- 1 c mushrooms sliced
- ½-1 c red bell pepper chopped
- 1 in fresh ginger peeled and chopped
- 3-4 garlic cloves chopped
- 1 3-inch stalk lemongrass, halved lengthwise
- 2 teaspoon sriracha
- 3 c chicken stock
- 1 can light coconut milk
- 4 teaspoon fish sauce
- 1 Tb sugar
- ½ lb cooked shrimp
- Small bunch green onion/chives chopped
- 1 lime cut in quarters
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Heat a Dutch oven or pot over medium heat and add oil to pan. Add mushrooms, red bell pepper, ginger, garlic and lemongrass and cook for about 5 minutes, stirring occasionally.
- Add sriracha, stir and cook for another minute or two.
- Add chicken broth, coconut milk, fish sauce, and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.
- Add shrimp to pot cook 5 minutes or until heated through.
- Garnish with fresh cilantro and lime and serve.
Nutrition
Calories: 140kcalCarbohydrates: 15gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 77mgSodium: 1105mgPotassium: 431mgFiber: 1gSugar: 8gVitamin A: 703IUVitamin C: 32mgCalcium: 52mgIron: 1mg
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