Description
A simple recipe for a creamy and flavorful Thai coconut soup featuring shrimp.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 1 tablespoon red curry paste
- 4 cups chicken or vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add red curry paste and cook for 1 minute, stirring constantly.
- Pour in broth and coconut milk. Add lemongrass pieces. Bring the mixture to a simmer.
- Reduce heat to low and let it simmer for 10 minutes to allow flavors to meld.
- Add shrimp, fish sauce, and sugar. Cook until the shrimp are pink and cooked through, about 3 to 5 minutes. Do not overcook.
- Remove the lemongrass pieces.
- Stir in the lime juice.
- Ladle soup into bowls and garnish with fresh cilantro before serving.
Notes
- For a spicier soup, add a pinch of red pepper flakes with the curry paste.
- If you do not have fresh lemongrass, you can use 1 teaspoon of dried lemongrass, but the flavor will be less intense.
- You can substitute chicken or tofu for the shrimp if desired.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 20
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 22
- Cholesterol: 150
Keywords: Thai, coconut, shrimp, soup, tom kha, curry, seafood