Thai Coconut Milk Soup with Shrimp

Thai Coconut Milk Soup with Shrimp

                          

Ingredients

- 5 cups of broth
(use chicken or veggetables soup stock)
- 12 shrimp
- shiitake mushrooms
- one bunch of broccoli
- 1/2 can coconut milk
- 1 stalk lemongrass
- 3 lime leaves
- 2 garlic cloves
- dried crushed chili
- 3 Tbl spoons fish sauce
- lime juice (1/2 lime)
- fresh cilantro or parsley

Pour 5 cups of water into a cooking pot, add the soup stock (chicken or vegetable stock, as you like) and bring to a boil.


Chop the lemongrass (choose only the tender part, generally the yellow-greenish part) and wash the lime leaves.

Add the lemongrass, the garlic cloves (minced if you want a stronger flavor) and the lime leaves and boil for 3 minutes


Slice the mushrooms (we didn't have the shiitake mushrooms so we used champignon/cremini mushrooms) and add them in the soup. Add the chili according to your taste.
Slice the broccoli and add them in the soup

Simmer for 5 min. Add the shrimp.

Simmer again for 10 min (if using raw shrimp, be sure they are completely cooked!). Sqeeze half a lime and add the juice in the soup.


Add the coconut milk and the fish sauce.
Stir well to combine and gently simmer until hot. Taste the soup for salt and spice and adjust it to tour taste. Add fresh cilantro on top of the serving bowl. Serve warm.

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