The Best Thai Coconut Soup

There’s something incredibly comforting about a bowl of Thai coconut soup. I remember the first time I tried it at a small Thai restaurant, and the blend of flavors transported me to a sun-soaked beach in Thailand. On cooler nights or even rainy days, I love to recreate that experience in my kitchen. The warmth of the ginger, the creaminess of the coconut milk, and the delightfully fresh shrimp come together to create a wonderfully fragrant dish that brightens any meal.

What Makes This So Good:

• Rich Coconut Flavor: Enhanced by the creamy texture of coconut milk.
• Aromatic Herbs: Fresh ginger and lemongrass bring a beautiful fragrance and taste.
• Spicy Kick: The red curry paste adds the perfect amount of heat.
• Fresh Shrimp: Sweet, succulent shrimp take the soup to the next level.

Ingredients:

• 1 tablespoon (15 ml) vegetable oil
• 2 tablespoons (30 g) grated fresh ginger
• 2 teaspoons (10 g) red curry paste
• 1 stalk lemongrass, minced
• 4 cups (960 ml) chicken broth
• 3 tablespoons (45 ml) fish sauce
• 1 tablespoon (12 g) light brown sugar
• 3 (13.5 ounce or 400 ml) cans coconut milk
• 0.5 pound (225 g) fresh shiitake mushrooms, sliced
• 1 pound (450 g) medium shrimp, peeled and deveined
• 2 tablespoons (30 ml) fresh lime juice
• Salt to taste
• 0.25 cup (15 g) chopped fresh cilantro

Smart Swaps:

• For a vegetarian option, swap shrimp for tofu and use vegetable broth instead of chicken.
• If lemongrass is unavailable, you can replace it with about 1 tablespoon (15 ml) of lime juice or zest for a similar citrus flavor.
• Use light coconut milk if you want to reduce the calorie count.

Sourcing Tips:

• Look for fresh cilantro with vibrant green leaves as it indicates freshness. Avoid any with yellowing or wilting.
• When selecting shrimp, choose wild-caught for the best flavor and environmental sustainability.

Directions:

1. Gather All Ingredients.
2. Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass. Cook and stir in the hot oil for 1 minute until fragrant.
3. Gradually stir in chicken broth and then add fish sauce and brown sugar. Reduce the heat to low and simmer for 15 minutes.
4. Add coconut milk and mushrooms to the pot. Cook and stir until mushrooms are soft, about 5 minutes.
5. Add shrimp to the pot. Cook until the shrimp are no longer translucent, about 5 minutes.
6. Stir in lime juice. Season with salt to taste and garnish with chopped cilantro.
7. Enjoy!

Pro Tips:

• Make-Ahead: This soup can be prepared a day in advance; just hold off on adding the shrimp until you’re about to serve it for optimal freshness.
• Transport: Use an insulated container to keep the soup warm for potlucks or picnics.
• Reheat: If you need to reheat, do so on low heat, stirring occasionally to prevent sticking.

Serving Suggestions:

Serve the soup in bowls garnished with extra cilantro and lime wedges on the side. This dish pairs beautifully with jasmine rice or fresh spring rolls for a complete meal.

Storage and Reheat:

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so over low heat on the stove, stirring gently until warmed through.

Variations:

• Spicy Coconut Soup: Add slices of fresh chili or a dash of chili oil for an extra kick.
• Mushroom Medley: Swap shiitake mushrooms for a mix of your favorites, like oyster or portobello.
• Herbaceous Twist: Include additional herbs like basil or mint for a freshness factor.

FAQs:

1. Can I use frozen shrimp?
   Yes! Just make sure to thaw them completely before cooking for even results.

2. What can I use instead of fish sauce?
   Soy sauce or tamari can be used as a substitute, but the flavor will be slightly different.

3. How can I store leftovers?
   Store in an airtight container in the refrigerator for up to 3 days; freeze for longer storage, though the texture may change upon thawing.

This Thai coconut soup is not just a recipe but a little bit of magic that fills your kitchen with delightful aromas. I hope it brings you as much joy as it brings me every time I prepare it!

The Best Thai Coconut Soup

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A comforting Thai coconut soup with rich flavors of coconut milk, ginger, and fresh shrimp, perfect for cozy nights.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 tablespoon (15 ml) vegetable oil
• 2 tablespoons (30 g) grated fresh ginger
• 2 teaspoons (10 g) red curry paste
• 1 stalk lemongrass, minced
• 4 cups (960 ml) chicken broth
• 3 tablespoons (45 ml) fish sauce
• 1 tablespoon (12 g) light brown sugar
• 3 (13.5 ounce or 400 ml) cans coconut milk
• 0.5 pound (225 g) fresh shiitake mushrooms, sliced
• 1 pound (450 g) medium shrimp, peeled and deveined
• 2 tablespoons (30 ml) fresh lime juice
• Salt to taste
• 0.25 cup (15 g) chopped fresh cilantro

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Instructions

1. Gather all ingredients.
2. Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass. Cook and stir in the hot oil for 1 minute until fragrant.
3. Gradually stir in chicken broth and then add fish sauce and brown sugar. Reduce the heat to low and simmer for 15 minutes.
4. Add coconut milk and mushrooms to the pot. Cook and stir until mushrooms are soft, about 5 minutes.
5. Add shrimp to the pot. Cook until the shrimp are no longer translucent, about 5 minutes.
6. Stir in lime juice. Season with salt to taste and garnish with chopped cilantro.
7. Enjoy!

Notes

Make-ahead and store in an airtight container for optimal freshness. Add shrimp just before serving.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Thai
• Diet: Gluten-Free