Thai Coconut Shrimp Soup

Leah Stacey

By
@CookingMaven

I love Asian Cuisine one of my favorites would be Thai food. When ever I go out to eat at a Thai restaurant the first thing I order is their Coconut curry soup (Tom Ka Kung). The best I ever had was at a restaurant in Johnson City TN where I use to live called Tomy Thai. Theirs was spicy and sweet. Nothing else compares. I tried my best to come up with one that is similar but I think they must have some kind of magical powder they use in theirs. I did my best. It taste great! I hope you enjoy it too!


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Comments:

Serves:

about 6

Method:

Stove Top

Ingredients

1 lb
med-size raw shrimp (36/40count) peeled and devained
1 Tbsp
grated fresh ginger
4
garlic cloves, minced
2 tsp
olive oil
4 c
vegetable broth
1 can(s)
coconut milk, unsweetened
2 1/2 Tbsp
oyster sauce
2 tsp
fresh lime juice
2 tsp
lemongrass paste
1/4 c
cream of coconut
2 Tbsp
brown sugar
3 tsp
red curry paste
1 pinch
of salt
1
8 oz pack of sliced fresh mushrooms
1 medium
size red bell pepper, chopped
1/4 c
chopped fresh basil
1/4 c
chopped fresh cilantro
1/4 c
sliced green onions
1
thai chili pepper, seeded and minced (optional)

Directions Step-By-Step

1
Heat oil in a large pot. Saute' ginger and garlic for 1-2 minutes. Add the vegetable broth, coconut milk, oyster sauce,cream of coconut, brown sugar, lime juice, lemongrass paste and curry paste. Mix well. Bring this mixture to a boil and reduce heat to medium.
2
Add the mushrooms and bell pepper and cook, mixing often for about 5 minutes till crisp-tender.
3
Add shrimp and cook about 2 minutes or until shrimp turn pink. Remove from heat. Add basil, green onions and cilantro. For extra heat add 1 chopped Thai chile pepper.
4
TIPS: Feel free to add any extras you want to this soup. The flavor is great! If you are not a shrimp person you can always add chicken instead.

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: Thai
Hashtags: #sweet, #shrimp, #spicy