I will never forget the experience I had when I first tasted this rich and creamy Thai Coconut Soup. A restaurant-quality Thai dish that will tingle your taste buds. I am obsessed that I can’t stop eating. It is super delicious, full of flavor from all the spices, and you can adjust the taste if you’d like. Spicy or mild, it doesn’t matter, this Thai dish is superb! I am glad that I discovered this amazing Thai Coconut Soup recipe. I have never eaten such excellent tasting soup. I tried different Thai recipes and this is by far the best I ever tasted! It is creamy because of the coconut milk with loads of shrimp and mushrooms. This Thai Coconut Soup is just perfect. Creamy and rich yet tangy and salty. My kind of soup that is to die for!
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemongrass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp – peeled and defined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro
How to make The Best Thai Coconut Soup
Step 1: In a large pot, heat the oil over medium heat.
Step 2: When the oil is hot, add ginger, lemongrass, and curry paste and cook for 1 minute until aromatic.
Step 3: Gently pour in the chicken broth and stir until well-blended.
Step 4: Season with brown sugar and fish sauce then simmer for 15 minutes. Allow it to blend.
Step 5: Add the mushrooms and coconut milk. Cook until the mushrooms are soft and tender. Cook for 5 minutes.
Step 6: Add in the shrimp and cook until cooked through. Cook for 5 minutes.
Step 7: Add the lime juice then season with salt to taste.
Step 8: Garnish with cilantro.
Step 9: Serve and enjoy!