Jessica's Thai Coconut Soup Recipe

Name: Jessica's Thai Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons grated fresh ginger; 1 stalk lemongrass, minced; 2 -5 teaspoons red curry paste, add to desired spiciness; 4 cups chicken broth; 3 tablespoons fish sauce; 1 tablespoon brown sugar; 3 (13 1/2 ounce) cans coconut milk; 12 lb fresh shiitake mushroom, sliced; 1 lb medium shrimp, peeled and deveined; 2 tablespoons fresh lime juice; salt; ½ cup chopped fresh cilantro

Servings: persons

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemongrass, minced
2 -5 teaspoons red curry paste, add to desired spiciness
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon brown sugar
3 (13 1/2 ounce) cans coconut milk
12 lb fresh shiitake mushroom, sliced
1 lb medium shrimp, peeled and deveined
2 tablespoons fresh lime juice
salt
½ cup chopped fresh cilantro

1
Heat the oil in a large pot over medium heat.
2
Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
3
Slowly pour the chicken broth over the mixture, stirring continually.
4
Stir in the fish sauce and brown sugar; simmer for 15 minutes.
5
Pour in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
6
Add the shrimp; cook until no longer translucent about 5 minutes.
7
Stir in the lime juice; season with salt; garnish with cilantro.
8
NOTE: My favorite way to enjoy this soup is poured over steamed brown basmati rice.
9
Also, if you cannot find lemongrass you can use lemongrass paste, although the flavor will not be exactly the same.
10
Some people prefer to leave the lemongrass stalk in-tact and then remove from soup prior to serving.
11
This will work fine, I just prefer the added texture of the minced lemongrass.
12
I would also like to add that some brands of red curry paste are extremely spicy, while others are very mild.
13
So the spiciness will depend on how much you add and also on what brand you use.

923

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 tablespoons grated fresh ginger, 1 stalk lemongrass, minced, 2 -5 teaspoons red curry paste, add to desired spiciness, and more.

Yes, Jessica's Thai Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jessica's Thai Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions