thai coconut shrimp soup

Name: Thai Coconut Shrimp Soup
Cuisine: Thai
Ingredients: 1 pound(s) med-size raw shrimp (36/40count) peeled and devained; 1 tablespoon(s) grated fresh ginger; 4 - garlic cloves, minced; 2 teaspoon(s) olive oil; 4 cup(s) vegetable broth; 1 can(s) coconut milk, unsweetened; 2 1/2 tablespoon(s) oyster sauce; 2 teaspoon(s) fresh lime juice; 2 teaspoon(s) lemongrass paste; 1/4 cup(s) cream of coconut; 2 tablespoon(s) brown sugar; 3 teaspoon(s) red curry paste; 1 pinch(es) of salt; 1 - 8 oz pack of sliced fresh mushrooms; 1 medium size red bell pepper, chopped; 1/4 cup(s) chopped fresh basil; 1/4 cup(s) chopped fresh cilantro; 1/4 cup(s) sliced green onions; 1 - thai chili pepper, seeded and minced (optional)

(2 RATINGS)

141 Pinches 1 Photo

Leah Stacey

Huntsville, AL

Updated on May 8, 2012

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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prep time

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method Stove Top

yield about 6

Ingredients

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

How To Make thai coconut shrimp soup

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.

Step 2

Add the mushrooms and bell pepper and cook, mixing often for about 5 minutes till crisp-tender.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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