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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is my version of Thai Coconut Soup. It is very good. Ingredients:
2 (14 ounce) cans coconut milk |
5 cups water |
1 lb shrimp (raw with tails on) |
3 stalks lemongrass, thick sliced and bruised |
3 kaffir lime leaves |
2 tablespoons lime juice |
8 ounces mushrooms, sliced thinly |
2 teaspoons red curry paste (thai kitchen) |
2 green onions, chopped |
1 inch galangal, sliced thinly |
1/4 cup coriander leaves or 1/4 cup thai basil |
1 teaspoon sea salt |
3 jalapeno peppers, thick sliced |
Directions:
1. Add water and coconut milk to pot and whisk.
2. Add salt.
3. Bring to the boil.
4. Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
5. Reduce the heat to a simmer for 10-15 minutes.
6. Strain of the big pieces.
7. Add mushrooms and jalapeno peppers.
8. Cook for 5 minutes.
9. Add shrimp and cook till shrimp is done.
10. Add green onions and lime juice.
11. Cook for 5 minutes.
12. Garnish with coriander leaves or thai basil.
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