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The Best Thai Coconut Soup
SUBMITTED BY:
Jessica
PHOTO BY:
ALFANN02
"Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice."
RECIPE RATING:
Read Reviews
(13)
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PREP TIME
35 Min
COOK TIME
30 Min
READY IN
1 Hr 5 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken 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
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro
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DIRECTIONS
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 chicken 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; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
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REVIEWS
Reviewed on Aug. 13, 2007 by Cole
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Cole
Aug. 13, 2007
Awesome, authentic soup! Tastes great over brown basmati rice with a ton of fresh cilantro on top. Very filling and tastes just as good the next day. This soup has so much flavor. I will make this one again and again!
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7 users found this review helpful
Awesome, authentic soup! Tastes great over brown basmati rice with a ton of fresh cilantro on...
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Reviewed on Jan. 27, 2008 by
MEREHUNTER
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MEREHUNTER
Jan. 27, 2008
I added lime leaves to give it more flavor and omitted the chicken to make it vegetarian. Pretty close to restaurant quality Tom Kha, but not quite there.
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2 users found this review helpful
I added lime leaves to give it more flavor and omitted the chicken to make it vegetarian....
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Reviewed on Dec. 28, 2007 by
Tann's Girl
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Tann's Girl
Dec. 28, 2007
This is a most wonderful soup, that's full of flavor. Even my husband, who does not like curry flavor of any kind, raved about it. And, it's very easy to prepare. Yummmmmm.
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2 users found this review helpful
This is a most wonderful soup, that's full of flavor. Even my husband, who does not like...
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Reviewed on Mar. 17, 2008 by
Lori S.
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Lori S.
Mar. 17, 2008
We love this soup! I added 1 chicken breast sliced thin in bitesize pieces while the soup was in the simmer because when we get this at our favorite Thai place, this is how they make it! We had never had shrimp in it before, but what a great addition! I did not use Shitake mushrooms because I had white mushrooms, but it would be fabulous. Can't add too much ginger so don't worry about the amount listed in the recipe. I grated it using a microplane. My other additions were galanga and dried red thai chilies 'cause HE likes it hot. I used about a tsp of the tube lemongrass (cause fresh is sometimes hard to find here in the"sticks".) I made the entire recipe and we ate most of it in one sitting. There's just enough for me for lunch today. (YAY!)
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1 user found this review helpful
We love this soup! I added 1 chicken breast sliced thin in bitesize pieces while the soup was...
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Reviewed on Mar. 15, 2008 by vera
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vera
Mar. 15, 2008
Fabulous recipe! flavor is spot on! heat is perfect! I swapped some fish for the shrimp, cut the amount of mushrooms and added some sliced onion, minced garlic, red pepper, and some edamame. served over a bit of Jasmine rice..MM!
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1 user found this review helpful
Fabulous recipe! flavor is spot on! heat is perfect! I swapped some fish for the shrimp,...
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Reviewed on Mar. 12, 2008 by
KymInNM
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KymInNM
Mar. 12, 2008
This was wonderful! So rich and flavorful, and fairly easy to prepare. I could eat the delicious, rich broth by itself, but the shrimp and mushrooms add a wonderful flavor and texture. I followed the recipe exactly, except I used veg broth. Next time, I'll add either red pepper flakes or more curry paste to give it that Thai kick.
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1 user found this review helpful
This was wonderful! So rich and flavorful, and fairly easy to prepare. I could eat the...
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Reviewed on Dec. 30, 2007 by Gabrielle
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Gabrielle
Dec. 30, 2007
Amazing! I just made this soup and am now thoroughly enjoying it! It was very easy to make, and there is plenty for leftovers for days, I'm sure!
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1 user found this review helpful
Amazing! I just made this soup and am now thoroughly enjoying it! It was very easy to make,...
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Reviewed on Dec. 2, 2007 by Marty
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Marty
Dec. 2, 2007
Very delicious soup. I substituted chicken for shrimp, and added in some red peppers and it was still great! Had a nice lingering warmth in the mouth.
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1 user found this review helpful
Very delicious soup. I substituted chicken for shrimp, and added in some red peppers and it...
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Reviewed on Sep. 6, 2007 by
Redly
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Redly
Sep. 6, 2007
This is a VERY similar recipe to something I threw together off of the top of my head. I change things occasionally just by a little bit: I personally prefer a little more curry, so I increase that just by flavor. Anyone familiar with curry would know you add it to your liking. Also, I like to add those thin, translucent rice noodles? I can't remember the exact name, but if I don't feel like rice, those noodles cook so darn quickly and blend perfectly with the soup.
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1 user found this review helpful
This is a VERY similar recipe to something I threw together off of the top of my head. I...
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Reviewed on Jun. 29, 2008 by
ALFANN02
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ALFANN02
Jun. 29, 2008
SoOooo Good!! Just as good as my favorite Thai restraunts coconut soup, IF NOT BETTER! Made it as written and it was FANTASTIC!
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0 users found this review helpful
SoOooo Good!! Just as good as my favorite Thai restraunts coconut soup, IF NOT BETTER! Made it...