March 5, 2011

Thai Coconut and Shrimp Soup*

Ok, I sort of have a thing for Thai food lately. I don't know what it is, but the tastes are totally appealing to me lately. Plus, the recipes that I have found have been light and easy.

So, when I found this one on Pinterest a couple weeks back, I knew it was only a matter of time before I had to make it! M & I are doing this for dinner tonight, with some jasmine rice on the side & I can't. wait.

Thai Coconut and Shrimp Soup
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger

1 stalk lemon grass, minced
(**note, my specialty store was all out of lemon grass today, so I bought the jarred, pre-sliced lemon grass, in the International section of my grocery store. If you can't find either, the zest of one lemon -- not the lemon juice -- will be a good substitute)
2 teaspoons red curry paste
2 cups chicken broth
1 1/2 tablespoons fish sauce

1 tablespoon light brown sugar
1 (13.5 ounce) can lite coconut milk
1 can regular coconut milk

1/2 pound fresh button mushrooms, sliced
1 pound medium shrimp - peeled and deveined

2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.



Lori said...

OH YUM!!!! I am definitely going to try that!!

Brittany said...

Yummy, right?? I'll do a follow up comment after I make it tonight!

Anonymous said...

This sounds YUMMY!

suzanne cabrera said...

Yum, yum and yum!