Thai Coconut Shrimp Soup
Tasty and flavorful, this quick and easy Thai Coconut Shrimp Soup is so comforting! If you enjoy Thai cuisine, you’ll love this recipe!
Ingredients
- 1 1/2 tbsp. coconut oil tips & tricks
- 1 cup white onions, finely sliced (Lyonnaise cut) tips & tricks
- 1 1/2 cups oyster mushrooms, sliced
- 4 large garlic cloves, pressed
- 1 tbsp. ginger, minced
- 1 tbsp. red Thai curry paste
- 2 stalks lemongrass, outer layers removed, bruised and halved tips & tricks
- 2 large bird's eye chilies, stemmed and smashed optional
- 4 cups low-sodium chicken broth
- 1 can (14 oz./398 ml) coconut milk
- 2 tbsp. freshly squeezed lime juice tips & tricks
- 1 1/2 tbsp. fish sauce
- 1 tbsp. coconut sugar (substitute brown or palm sugar)
- 1 tsp. lime zest
- 1 lb. shrimp or prawns, peeled and deveined
- 2/3 cup cherry tomatoes, halved tips & tricks
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 2 tbsp. roughly chopped cilantro, for garnish tips & tricks
- 4 lime wedges, for serving
Directions
- Heat oil in a Dutch oven on medium. Add onions and sauté for 3 minutes.
- Add mushrooms and sauté for 2 minutes. Add garlic and ginger; sauté for 30 seconds.
- Add red curry paste and stir to coat.
- Add lemongrass, chilies, broth, coconut milk, lime juice, fish sauce, coconut sugar and lime zest. Stir well, increase the heat to medium-high and bring the mixture to a soft boil.
- Add shrimp and cook until they just turn pink, about 2 minutes.
- About 30 seconds before time is up, add tomatoes, stir and cook for the remaining time.
- Remove lemongrass stalks and chilies; discard them.
- Increase the heat to high and bring to a boil.
- Add cornstarch mixture and stir until the mixture thickens, about 45 seconds.
- Spoon soup into warm bowls, garnish with chopped cilantro and serve with lime wedges.