Description
A rich and creamy coconut soup with tender shrimp, infused with Thai-inspired flavors like lemongrass, ginger, and lime. Perfect for a comforting meal.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 2 tablespoons lime juice
- Salt and pepper to taste
- Fresh cilantro and sliced green onions for garnish
Instructions
- 1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
- 2. Add lemongrass and cook for 1 minute until fragrant.
- 3. Pour in broth and bring to a simmer. Add coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine.
- 4. Add mushrooms and red bell pepper. Simmer for 5 minutes until vegetables are tender.
- 5. Add shrimp and cook until pink and opaque, about 3-4 minutes.
- 6. Remove from heat. Stir in lime juice. Season with salt and pepper to taste.
- 7. Discard lemongrass pieces. Ladle soup into bowls and garnish with cilantro and green onions.
Notes
For a spicier version, add sliced Thai chili or a dash of sriracha. Serve with steamed rice or crusty bread.
Nutrition
- Calories: 380
- Sugar: 5g
- Fat: 24g
- Carbohydrates: 12g
- Protein: 28g