Thai Coconut Soup
Spicy Thai Coconut Soup made with curry, coconut milk, vegetables and shrimp
- 2 tablespoons olive oil
- 16 large Shrimp
- 2 medium carrots sliced
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 3 teaspoons red curry paste
- 2 14.5 ounce cans of low sodium chicken broth
- 1 teaspoon fish sauce
- 3/4 cup coconut milk
- 1 1/2 cups shiitake mushrooms
- 2 tablespoons green onion
- 2 teaspoons sriracha
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons fresh cilantro chopped
Add 1 tablespoon olive oil to a large pot. Sauté shrimp over medium heat until they are fully cooked (should take about 3 to 4 minutes). Take shrimp out of pot and set aside.
Add 1 tbsp olive oil to the same large pot. Add in carrots and cook for 3 minutes. Add in garlic and ginger and cook for an additional minute. Stir in curry paste, broth and fish sauce. Bring to a boil and simmer for 10 minutes.
Stir in coconut milk and mushrooms. Cook for 4 minutes until mushrooms are tender. Add in shrimp, green onion, lime and cilantro. Stir to combine and serve immediately. Garnish each plate with additional cilantro, and serve with extra sriracha on the side.