Food Recipes : Thai Coconut Soup

Thai Coconut Soup Thai Coconut Soup has a great rendition of Tom Ka Gai. We used all veggies like eggplant, snap peas, small tomatoes, and red cabbage, but you can add chicken or shrimp! 

▪️1 tablespoon vegetable oil
▪️2 tablespoons grated fresh ginger
▪️1 stalk lemon grass, minced
▪️2 teaspoons red curry paste/ 1 red chili minced
▪️4 cups chicken broth/vegetable broth
▪️3 tablespoons fish sauce
▪️1 tablespoon light brown sugar
▪️3 (13.5 ounce) cans coconut milk
▪️1/2 pound fresh shiitake mushrooms, sliced
▪️1 pound medium shrimp - peeled and deveined/ 1 chicken breast sliced (optional)
▪️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 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/chicken
▪️Stir in the lime juice; season with salt; garnish with cilantro.