Authentic Thai Coconut Soup Recipes
Ingredients
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1 pound medium shrimp - peeled and deveined
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2 (13.5 ounce) cans canned coconut milk
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2 cups water
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1 (1 inch) piece galangal, thinly sliced
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4 stalks lemon grass, bruised and chopped
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10 kaffir lime leaves, torn in half
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1 pound shiitake mushrooms, sliced
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1/4 cup lime juice
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3 tablespoons fish sauce
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1/4 cup brown sugar
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1 teaspoon curry powder
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1 tablespoon green onion, thinly sliced
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1 teaspoon dried red pepper flakes
Directions
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Bring a pot of water to a boil. Boil the shrimp
until cooked, about one minute. Drain shrimp, and set aside.
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Pour the coconut milk and 2 cups of water in a large
saucepan; bring to a simmer. Add the galangal, lemon grass, and lime
leaves; simmer for 10 minutes, or until the flavors are infused. Strain
the coconut milk into a new pan and discard the spices. Simmer the
shiitake mushrooms in the coconut milk for five minutes. Stir in the
lime juice, fish sauce, and brown sugar. Season to taste with curry
powder.
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To serve, reheat shrimp in the soup, and ladle into
serving bowls. Garnish with green onion and red pepper flakes.
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