Signature Recipe
Thai Coconut Soup with Shrimp and Mushrooms
A fragrant soup made with coconut milk, shrimp, and a blend of Thai spices.
As the weather turns cooler, there’s nothing quite like a warm, fragrant bowl of soup to bring comfort and joy. This delightful creation combines the richness of coconut milk with tender shrimp, creating a dish that is not only delicious but also reminiscent of the vibrant street markets of Thailand. The enticing aroma of this soup will fill your kitchen, making it an irresistible choice for a cozy meal.
At the heart of this recipe are some truly exciting ingredients that elevate the dish to a new level. The combination of sautéed onion, garlic, and ginger serves as a flavorful foundation. These aromatic vegetables are known for their ability to enhance any dish, and in this soup, they create a warm, inviting base that perfectly complements the coconut milk. As you cook, the kitchen fills with their enticing scents, promising a delightful culinary experience.
The addition of shrimp brings a touch of elegance to this soup, making it feel special yet still easy enough for a weeknight dinner. Their succulent texture pairs beautifully with the creamy coconut broth, which is further enriched by a blend of authentic Thai spices. Each spoonful offers a harmonious balance of flavors, transporting you to a tropical paradise with every bite.
With only a few simple steps, you’ll find this recipe not only easy to follow but also quick to prepare. In just about 35 minutes, you can serve a dish that feels gourmet but is achievable for any home cook. So gather your ingredients, and let the soothing warmth of this coconut shrimp soup wrap around you like a cozy blanket, making it the perfect addition to your culinary repertoire.
Thai Coconut Soup with Shrimp and Mushrooms
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 1 tablespoon vegetable oil (for sautéing)
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 can coconut milk (full-fat)
- 4 cups chicken broth (or vegetable broth)
- 1 tablespoon fish sauce (adjust to taste)
- 1 tablespoon lime juice (freshly squeezed)
- 1 cup mushrooms (sliced)
- 1 pound shrimp (peeled and deveined)
- 2 stalks lemongrass (bruised)
- 2 leaves kaffir lime (torn)
- 1 teaspoon red curry paste (adjust to taste)
- 1 tablespoon fresh cilantro (for garnish)
Steps
- In a large pot, heat the vegetable oil over medium heat.
- Add the sliced onion and sauté until translucent.
- Stir in the minced garlic and ginger, cooking for another minute.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the fish sauce, lime juice, mushrooms, lemongrass, kaffir lime leaves, and red curry paste.
- Bring the soup to a gentle simmer and cook for 10 minutes.
- Add the shrimp and cook until they turn pink and opaque, about 3-5 minutes.
- Remove from heat and discard the lemongrass and lime leaves.
- Serve hot, garnished with fresh cilantro.
General Notes
- Serves 4
- A fragrant soup made with coconut milk, shrimp, and a blend of Thai spices.