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Thai Coconut Soup
The best Thai Coconut Soup you can make at home! Easy to make with coconut milk, mushrooms, shrimp, and chicken broth! This tastes just like it's from a restaurant! Serve over basmati rice.
Course
Main Course
Cuisine
Asian
Keyword
Thai Coconut Soup
Prep Time
2
minutes
minutes
Cook Time
28
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Author
Pamela Reed
Ingredients
1
tablespoon
vegetable oil
2
tablespoons
fresh ginger
grated
1
tablespoon
red curry paste
4
cups
chicken broth
3
tablespoons
fish sauce
1
tablespoon
brown sugar
1/2
teaspoon
salt
3
(13.5 ounce cans)
coconut milk
8
ounces
shiitake or button mushrooms
sliced
1
pound
shrimp
peeled and deveined
3
tablespoons
lime juice
1/4
cup
cilantro
finely chopped (optional)
Instructions
In a large pot heat oil on medium high heat. Add ginger and curry paste, stirring for 1 minute.
Add chicken broth, fish sauce, brown sugar and salt into the pot. Bring to a boil and then reduce heat to a simmer for 15 minutes, stirring often.
Add coconut milk and sliced mushrooms, and cook for 5 more minutes or until mushrooms are softened.
Add shrimp and cook until shrimp is bright pink, about 5-7 minutes. Stir in lime juice and mix.
Serve in bowls on top as is or on top of basmati rice. Add fresh cilantro on top (optional).