Thai Coconut Milk Soup with Shrimp Meat
Makes
2
servings
This deeply comforting, simple soup has a rich depth of flavor created with lemon grass, curry paste and fish sauce.
Meal Type
Salads & Soups
Ingredients
1 quart chicken stock
1 stalk lemon grass split down the middle (optional)
3 large slices ginger (3 ounces)
1 can coconut milk
1 tablespoon curry paste
1 to 3 Jalapeño peppers diced fine
¼ cup fresh lime juice
1 teaspoon cane sugar
2 ½ tablespoons fish sauce
1 pound medium-size raw shrimp
Cilantro
1 stalk lemon grass split down the middle (optional)
3 large slices ginger (3 ounces)
1 can coconut milk
1 tablespoon curry paste
1 to 3 Jalapeño peppers diced fine
¼ cup fresh lime juice
1 teaspoon cane sugar
2 ½ tablespoons fish sauce
1 pound medium-size raw shrimp
Cilantro
1
Put the stock lemon grass and ginger in a soup pot. Gradually bring to a boil over medium-high heat. Boil for 1 minute.
2
Stir in the coconut milk.
3
Add the curry peppers lime juice sugar and fish sauce. Stir until the curry and sugar are dissolved.
4
Add the shrimp and cook only until they turn pink.
5
Serve with springs of fresh cilantro.