Description
Learn how to make a delicious Thai Coconut Chicken Soup that is bursting with authentic flavors and creamy coconut goodness. Perfect for a cozy night in!
Ingredients
- 1 tablespoon vegetable oil (15 ml)
- 2 tablespoons grated fresh ginger (30 g)
- 2 teaspoons red curry paste (10 g)
- 1 stalk lemon grass, minced
- 4 cups chicken broth (960 ml)
- 3 tablespoons soy sauce (45 ml)
- 1 tablespoon brown sugar (12 g)
- 3 (400 ml) cans coconut milk
- 5 pound fresh shiitake mushrooms, sliced (225 g)
- 1 pound medium shrimp – peeled and deveined (450 g)
- 2 tablespoons fresh lime juice (30 ml)
- salt to taste
- 25 cup chopped fresh cilantro (15 g)
Instructions
- Prepare all the necessary ingredients.
- Warm the oil in a large pot over medium heat. Add the ginger, curry paste, and lemongrass; sauté in the heated oil for 1 minute.
- Slowly incorporate the chicken broth, then mix in the soy sauce and brown sugar; lower the heat and let it simmer for 15 minutes.
- Pour in the coconut milk and add the mushrooms; stir and cook until the mushrooms are tender, approximately 5 minutes.
- Introduce the shrimp, cooking until they are opaque, about 5 minutes. Mix in the lime juice; adjust the salt to your taste and sprinkle cilantro on top.
- Serve and enjoy!
Notes
- For a more flavorful dish, opt for full-fat coconut milk over light coconut milk.
- Ensure the shrimp is deveined for a cleaner and more enjoyable eating experience.
- Adjust the red curry paste amount to customize the spiciness level of the soup.
