A fragrant and tasty Thai soup made with juicy shrimp, smooth coconut milk, and the fragrant essence of lemongrass. The spicy, sweet, and savory flavors in this dish go well together.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 3 cups coconut milk
- 2 cups chicken broth
- 2 stalks lemongrass, bruised and chopped
- 3 kaffir lime leaves
- 1 inch galangal, sliced
- 3 Thai bird chilies, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions:
In a pot, combine coconut milk and chicken broth over medium heat
Add lemongrass, kaffir lime leaves, galangal, and Thai bird chilies
Bring the mixture to a simmer and let it infuse for 10 minutes
Strain the broth to remove solids, then return it to the pot
Add shrimp, mushrooms, fish sauce, lime juice, and sugar to the broth
Cook until shrimp turn pink and opaque, about 5-7 minutes
Season with salt to taste
Serve hot, garnished with fresh cilantro
Enjoy your Thai Shrimp-and-Coconut Soup!
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