THAI COCONUT SHRIMP SOUP

Thai Coconut Shrimp Soup image

Provided by Leah Stacey

Number Of Ingredients 19

Previous Next

1 lb med-size raw shrimp (36/40count) peeled and devained
1 Tbsp grated fresh ginger
4 garlic cloves, minced
2 tsp olive oil
4 c vegetable broth
1 can(s) coconut milk, unsweetened
2 1/2 Tbsp oyster sauce
2 tsp fresh lime juice
2 tsp lemongrass paste
1/4 c cream of coconut
2 Tbsp brown sugar
3 tsp red curry paste
1 pinch of salt
1 8 oz pack of sliced fresh mushrooms
1 medium size red bell pepper, chopped
1/4 c chopped fresh basil
1/4 c chopped fresh cilantro
1/4 c sliced green onions
1 thai chili pepper, seeded and minced (optional)

Steps:

1. Heat oil in a large pot. Saute' ginger and garlic for 1-2 minutes. Add the vegetable broth, coconut milk, oyster sauce,cream of coconut, brown sugar, lime juice, lemongrass paste and curry paste. Mix well. Bring this mixture to a boil and reduce heat to medium.
2. Add the mushrooms and bell pepper and cook, mixing often for about 5 minutes till crisp-tender.
3. Add shrimp and cook about 2 minutes or until shrimp turn pink. Remove from heat. Add basil, green onions and cilantro. For extra heat add 1 chopped Thai chile pepper.
4. TIPS: Feel free to add any extras you want to this soup. The flavor is great! If you are not a shrimp person you can always add chicken instead.