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(Experiment 11) Thai coconut soup

Ingredients

  • 4 cup chicken or vegetable broth
  • 15-20 large uncooked shrimps peeled
  • 2 tbsp lime juice
  • 1 cup minced mushroom shiitake work great here
  • 3 tbsp fish sauce
  • 2 tsp red curry paste
  • 1 lemongrass stick cut in half
  • ~2tbsp grated ginger
  • 1 tbsp brown sugar
  • 2-4 Thai peppers
  • optional rice noodles
  • 1 can coconut milk

Instructions

  • If you want to add rice noodles to your soup, which I would suggest you do, cook them for 3 minutes in boiling water, drain, and reserve.
  • Heat a pot over medium heat, add some oil and add the ginger, lemongrass, and curry paste. Cook for about a minute. Tip: Use a cooking rope and attach all the lemongrass together, which makes it easier to remove before serving.
  • Add the broth, brown sugar, and fish sauce and stir it all together. Now it’s time to add the peppers, don’t cut them, put them whole.
  • Add mushrooms and about 1/2 the can of coconut milk, stir, and let cook for 5 minutes. Do a taste test, if it’s too spicy for you, add more coconut milk.
  • Add the shrimps and let it cook for another 4 minutes. Remove lemongrass and whole peppers.
  • If you opted for noodles, add them to the mix now. Turn heat off.
  • Add the lime juice, stir and do a final taste test. Adjust with salt as needed. You can garnish with cilantro and thin lime slices for a nice finishing touch.