One of my favorite dishes when I go out to eat at a Thai restaurant is the Thai coconut curry shrimp soup. I decided to create my version of this delectable dish. Here's my simple recipe, its super delicious!
Ingredients:
- 1 tablespoon coconut oil
- 2 1/2 tablespoons grated fresh ginger
- 1 stalk lemon grass, minced
- 1 1/2 teaspoons ground hot curry or red curry paste
- 4 cups vegetable stock
- 3 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 tablespoons green onion, chopped
- 2 cans (13.5 ounce) coconut milk
- 6 ounces shiitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined
- 2 1/2 tablespoons fresh squeezed lime, extra wedges for garnish
- 1/4 cup fresh cilantro, chopped, extra for garnish
- Optional: Sriracha sauce, to taste
Directions:
- In a large pot over medium heat add coconut oil, ginger, lemon grass, heat for 5 minutes stirring continuously.
- Add curry, stock, fish sauce, brown sugar, green onions and coconut milk, stir and cook until hot.
- Add mushrooms, cook until soft.
- Add lime juice and shrimp cook until shrimp no longer translucent.
- Add Cilantro, For those that want a little more kick add a few drops of Sriracha sauce.
- Serve in your favorite bowls, garnish with extra cilantro and a lime wedge on side. Enjoy!