Thai Coconut Soup
- 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
- Heat the oil in a large heavy-based pot and stir in the lemongrass, ginger, and curry paste. Fry for 2 minutes.
- 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.
- Add the coconut milk and mushrooms, and cook for a further 5 minutes.
- Add the shrimp and vermicelli noodles (if using) and cook for a further 5 minutes.
- Stir in the lime juice, season with salt, and top with chopped cilantro.
- Divide in 8 equal bowls and serve.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/coconut-milk-recipes-creative-ways-use-darling-tropics/
3.5.3208