Thai Coconut Shrimp Soup
- 1 tbsp Vegetable Oil
- 2 tsp Grated Fresh Ginger
- 1 stalk Lemon Grass, minced
- 2 tsp Red curry paste
- 4 cups Chicken Broth
- 3 tsp Fish Sauce
- 1 tsp Light Brown Sugar
- 3 cans Coconut Milk
- ½ pound Fresh Mushrooms, sliced
- 1 bag Foody’s Medium Shrimp
- 2 tsp Fresh Lime Juice
- ½ cup Chopped Fresh Cilantro
- Salt to taste
- Serves: 8
- Prep Time: 35 mins
- Cook Time: 30 mins
- Heat the oil in a large pot over medium heat
- Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute
- Slowly pour the chicken broth over the mixture, stirring continually
- Stir the fish sauce and brown sugar, simmer for 15 mins
- Stir in the coconut milk and mushrooms, cook and stir until the mushrooms are soft, about 5 mins
- Add the shrimps, and cook and no longer translucent about 5 mins. Stir in the lime juice, season with salt, and garnish with cilantro
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