Servings: 8
Vegetable oil
1 tbsp.
Fresh ginger
2 tbsp., grated
Lemon grass
1 stalk, minced
Red curry paste
3 tsp.
Chicken broth
4 cups
Fish sauce
3 tbsp.
Light brown sugar
1 tbsp.
Coconut milk
3 (13.5 oz.) cans
Fresh shiitake mushrooms
½ lb., sliced
Medium shrimp
1 lb., peeled and deveined
Fresh lime juice
2 tsp.
to taste
Fresh cilantro
¼ cup, chopped
Authentic Thai Coconut Soup
35 m
30 m
Ready in:
65 m
  1. Prepare a large pot, add oil, and heat it over a medium heat.
  2. Add ginger, lemongrass, and curry paste and cook them in the heated oil for 1 minute.
  3. Pour the chicken broth over the mixture slowly and cook, stirring constantly.
  4. Add the fish sauce and brown sugar, stir well, and let the dish simmer for about 15 minutes.
  5. Add the coconut milk and mushrooms and cook, stirring, for about 5 minutes or until the mushrooms are soft.
  6. Add shrimp and cook for about 5 minutes or until no longer translucent.
  7. Add the lime juice and stir. Season with salt and garnish with cilantro.