Thai Coconut Soup
 
 
Ingredients
  • 1 tbsp. cooking oil
  • 2 tbsp. fresh ginger, grated
  • 1 stalk lemon grass, minced (or 1tsp. lemongrass paste)
  • 2 tsp. red curry paste
  • 4 cups chicken broth
  • 1 tbsp. light brown sugar
  • 3 tbsp. fish sauce
  • 3 cans coconut milk
  • 1 lb (500gr) fresh mushrooms, sliced
  • 1 lb (500g) fresh shrimp - peeled and cleaned
  • 2 tbsp. fresh lime juice
  • salt to taste
  • ¼ cup fresh cilantro, chopped
Instructions
  1. Heat the oil in a large heavy-based pot and stir in the lemongrass, ginger, and curry paste. Fry for 2 minutes.
  2. Pour in the chicken broth, add the sugar and the fish sauce. Stir well, lower the heat to a minimum, and simmer for about 10 minutes with the lid on.
  3. Add the coconut milk and mushrooms, and cook for a further 5 minutes.
  4. Add the shrimp and vermicelli noodles (if using) and cook for a further 5 minutes.
  5. Stir in the lime juice, season with salt, and top with chopped cilantro.
  6. Divide in 8 equal bowls and serve.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/coconut-milk-recipes-creative-ways-use-darling-tropics/