Versatile Thai Coconut Soup
Servings:
8
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Ingredients
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4 x lemongrass stalks, bruise and chop
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3 tbsp. of fish sauce
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2 x 13.5 oz. cans of coconut milk
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10 x lime leaves (kaffir), tear in half
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1/4 cup of brown sugar
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1 x 1-inch piece galangal, thinly slice
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1 tsp. of red pepper flakes
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1 tsp. of curry powder
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2 cups of water
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1 tbsp. of green onion, slice thinly
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1 lb. shiitake mushrooms, sliced
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1 lb. medium shrimp – peel shells and devein
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1/4 cup of lime-juice
Instructions
1. Bring a pot of water to a rolling boil. Add the shrimp and boil for around 1 minute until cooked. Drain the shrimp and set to one side.
2. In a separate pot, add the coconut milk to 2 cups of water. Bring the mix to a simmer, and then add lime leaves, galangal, and the lemongrass. Simmer until fragrant or for around 10 minutes.
3. Strain the coconut milk into another pot. Discard the spices. Add the mushrooms and simmer for 5 minutes in the coconut milk.
4. Add the fish sauce, lime juice, and brown sugar—season with curry powder.
5. To serve, reheat the shrimp in the soup.
6. Ladle into bowls, and garnish with red pepper flakes and green onion.