Thai Coconut Shrimp Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat the coconut milk over medium heat.
• STEP 2.Add the lemongrass, galangal or ginger, and kaffir lime leaves to the pot.
• STEP 3.Bring the coconut milk to a simmer and let it cook for 5 minutes to infuse the flavors.
• STEP 4.Add the shrimp, mushrooms, fish sauce, lime juice, and Thai chilies to the pot.
• STEP 5.Simmer the soup for 5-7 minutes or until the shrimp are cooked through.
• STEP 6.Taste the soup and adjust the seasoning with more fish sauce or lime juice if needed.
• STEP 7.Garnish the Thai Coconut Shrimp Soup with fresh cilantro leaves and serve hot.

Cooking Tips

• If you can't find fresh lemongrass, you can use dried lemongrass or lemongrass paste.
• If you prefer a milder soup, remove the seeds from the Thai chilies before adding them to the pot.
• You can add other vegetables like bell peppers or baby corn to the soup for extra flavor and texture.

Storage and Serving

• Thai Coconut Shrimp Soup is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the soup gently on the stovetop, adding a splash of water or coconut milk to thin it out if needed.