Authentic Thai Coconut Soup
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
Water4 stalks
Lemon Grass (bruised and chopped)1 cup
Lime Juice3 tbsps
Fish Sauce1 cup
Brown Sugar1 tsp
Curry Powder1 tbsp
Green Onion (thinly sliced)1 tsp
Red Pepper Flake (dried)Directions:
1
Bring a pot of water to a boil
2
Boil the shrimp until cooked, about one minute
3
Drain shrimp, and set aside
4
Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer
5
Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused
6
Strain the coconut milk into a new pan and discard the spices
7
Simmer the shiitake mushrooms in the coconut milk for five minutes
8
Stir in the lime juice, fish sauce, and brown sugar
9
Season to taste with curry powder
10
To serve, reheat shrimp in the soup, and ladle into serving bowls
11
Garnish with green onion and red pepper flakes