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Classic Thai Coconut Shrimp Soup

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
8 servings
Lunch Thai
Classic Thai Coconut Shrimp Soup
Ingredients
  • 1 pound medium shrimp - peeled and deveined
  • 2 (13.5 ounce) cans canned coconut milk
  • 2 cups water
  • 1 (1 inch) piece galangal, thinly sliced
  • 4 stalks lemon grass, bruised and chopped
  • 10 makrut lime leaves, torn in half
  • 1 pound shiitake mushrooms, sliced
  • 1/4 cup lime juice
  • 3 tablespoons fish sauce
  • 1/4 cup brown sugar
  • 1 teaspoon curry powder
  • 1 tablespoon green onion, thinly sliced
  • 1 teaspoon dried red pepper flakes
Instructions
1
Start by filling a large pot with water and placing it on high heat, waiting for the water to reach its boiling point.
2
Once the water has reached a rolling boil, carefully add the shrimp and cook for approximately 1 minute or until they are fully cooked.
3
Next, carefully pour the excess water from the pot and transfer the shrimp to a separate container for later use.
4
Now, pour 2 cups of water into a large saucepan and add coconut milk; bring the mixture to a gentle simmer on medium heat.
5
Add sliced galangal, lemongrass stalks, and lime leaves to the saucepan; let it simmer for about 10 minutes or until all the flavors have melded together.
6
Carefully pour the coconut milk from the saucepan into a separate container, discarding the galangal, lemongrass, and lime leaves in the process.
7
In the same saucepan, add sliced shiitake mushrooms and pour in the coconut milk; let it simmer for 5 minutes or until the mushrooms are tender.
8
Stir in freshly squeezed lime juice, fish sauce, and brown sugar; season the soup with curry powder to taste.
9
Finally, reheat the cooked shrimp in the coconut milk-based soup and ladle it into individual serving bowls.