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Galangal

1 of

Authentic Thai Coconut Soup

By: MIREYZ

"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!!"

Rate/Review | Read Reviews (46)

3,540 Saves

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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
1/4 cup lime juice
3 tablespoons fish sauce
1/4 cup brown sugar
1 teaspoon curry powder
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes

Directions

Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.