Light Thai Coconut Soup Recipes

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemon grass, 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 simmer 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.

Steps:

• If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
• If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
• Separate seeds, if any, from tamarind paste and discard.
• Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute.
• Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
• Stir in the fish sauce; simmer for 15 minutes.
• Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
• Add the shrimp; cook until no longer translucent (about 5 minutes).
• Stir in the lime juice and rice vinegar.
• In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously.
• Stir in the lime juice and rice vinegar.

Steps:

• Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
• 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.
• To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.