The Best Thai Coconut Soup


1 tablespoon vegetable oil

2 tablespoons grated fresh ginger

1 stalk lemon grass, minced

2 teaspoons red curry paste

4 cups chicken broth

3 tablespoons fish sauce

1 tablespoon light brown sugar

3 (13.5 ounce) cans coconut milk

½ pound fresh shiitake mushrooms, sliced

1 pound medium shrimp - peeled and deveined

2 tablespoons fresh lime juice

salt to taste

¼ cup chopped fresh cilantro


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 in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.


Per Serving: 368 calories; protein 13.2g; carbohydrates 8.9g; fat 32.9g; cholesterol 86.3mg; sodium 579.4mg. Full Nutrition