Description
This soup is for Asian-food lovers. If you have all the ingredients on hand it’s easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It’s so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!
Ingredients
- 1 pound medium shrimp – peeled and deveined
- 2 (13.5 ounce) cans canned coconut milk
- 2 cups water
- 1 (1 inch) piece galangal, thinly sliced
- 4 stalks lemon grass, bruised and chopped
- 10 kaffir lime leaves, torn in half
- 1 pound shiitake mushrooms, sliced
- ¼ cup lime juice
- 3 tablespoons fish sauce
- ¼ cup brown sugar
- 1 teaspoon curry powder
- 1 tablespoon green onion, thinly sliced
- 1 teaspoon dried red pepper flakes
Instructions
- Bring a pot of water to a boil. Boil shrimp until cooked
- about 1 minute. Drain shrimp and set aside.
- Pour coconut milk and 2 cups water into a large saucepan; bring to a simmer. Add galangal
- lemongrass
- and lime leaves; simmer until flavors are infused about 10 minutes.
- Strain coconut milk into a separate pan and discard spices. Simmer shiitake mushrooms in coconut milk for 5 minutes. Stir in lime juice
- fish sauce
- and brown sugar. Season to taste with curry powder.
- To serve
- reheat shrimp in soup and ladle into serving bowls. Garnish with green onion and red pepper flakes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 8