Authentic Thai Coconut Soup
Authentic Thai Coconut Soup could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. One serving contains 336 calories, 16g of protein, and 24g of fat. For $5.54 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. Plenty of people really liked this soup. This recipe is typical of Asian cuisine. It will be a hit at your Autumn event. This recipe is liked by 370 foodies and cooks. It is brought to you by Allrecipes. If you have brown sugar, galangal, curry powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 65%, this dish is solid. Try Tom Kha Soup (Thai Chicken Coconut Soup), Tom Kha Soup (Thai Chicken Coconut Soup), and Thai Coconut Soup for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 cup brown sugar
2 (13.5 ounce) cans canned coconut milk
1 teaspoon curry powder
3 tablespoons fish sauce
1 (1 inch) piece galangal, thinly sliced
1 tablespoon green onion, thinly sliced
10 kaffir lime leaves, torn in half
4 stalks lemon grass, bruised and chopped
1/4 cup lime juice
1 teaspoon dried red pepper flakes
1 pound shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 cups water
Equipment:
pot
sauce pan
frying pan
bowl
ladle
Cooking instruction summary:
Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder. To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes. Kitchen-Friendly View
Step by step:
1. Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute.
2. Drain shrimp, and set aside.
3. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer.
4. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
5. To serve, reheat shrimp in the soup, and ladle into serving bowls.
6. Garnish with green onion and red pepper flakes.
Nutrition Information:
covered percent of daily need
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