Recipe for Thai Coconut Soup
This is truly yum!yum! I have never come across something like this in any Thai restaurant, so this is probably not an authentic Thai recipe.
But in any case, as I said, yum!yum!
This is what you need:
3 cups lower sodium chicken broth (not cream of coconut)
1 (13.5-ounce) can unsweetened coconut milk
1 (1-inch) piece fresh ginger, peeled and cut into 1/8-inch slices
2 tablespoons fish sauce
1 jalapeño pepper, finely chopped
1 tablespoon grated lime zest
1 teaspoon sugar substitute
1 pound medium shrimp, peeled and deveined
4 ounces button mushrooms, cut into 1/4-inch slices
2 spring onions, thinly sliced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
This is how to cook it
Combine broth, coconut milk, ginger, fish sauce, jalapeño, lime zest and sugar substitute in a large saucepan over medium-low heat. Bring to a low boil, partially cover and simmer for 10 minutes.
Add shrimp and mushrooms; simmer until shrimp are cooked through, 3 to 5 minutes. Remove and discard ginger. Stir in spring onions, cilantro and lime juice and serve.
But in any case, as I said, yum!yum!
This is what you need:
3 cups lower sodium chicken broth (not cream of coconut)
1 (13.5-ounce) can unsweetened coconut milk
1 (1-inch) piece fresh ginger, peeled and cut into 1/8-inch slices
2 tablespoons fish sauce
1 jalapeño pepper, finely chopped
1 tablespoon grated lime zest
1 teaspoon sugar substitute
1 pound medium shrimp, peeled and deveined
4 ounces button mushrooms, cut into 1/4-inch slices
2 spring onions, thinly sliced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
This is how to cook it
Combine broth, coconut milk, ginger, fish sauce, jalapeño, lime zest and sugar substitute in a large saucepan over medium-low heat. Bring to a low boil, partially cover and simmer for 10 minutes.
Add shrimp and mushrooms; simmer until shrimp are cooked through, 3 to 5 minutes. Remove and discard ginger. Stir in spring onions, cilantro and lime juice and serve.
