Thai Coconut Shrimp Soup
What You Will Need
Ingredients
- 2 Tbsp. avocado oil
- 2” ginger, cut into ¼” thick slices
- 2 stalks lemongrass, diagonally cut into 1” pieces
- 2 kaffir lime leaves
- 8 oz. shiitake mushrooms
- 2 lbs. shrimp, peeled and deveined
- cilantro leaves, for garnish
- sliced green onions, for garnish
Sauce Mix
- 1 Tbsp. red curry paste
- 2 Tbsp. Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce
- 32 oz. chicken broth
- 3 Tbsp. fish sauce
- 1 Tbsp. brown sugar
- 40 oz. coconut milk
- 3 Tbsp. lime juice
- ½ tsp. salt
Made with
Lee Kum Kee products
How to make it
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Heat the avocado oil in a large pot over medium heat. Add in the ginger, lemongrass, red curry paste, and Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce. Mix and cook for 3 minutes until the ingredients release their flavors.
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Pour in the chicken broth and add in the kaffir lime leaves. Mix until combined then add in the fish sauce and brown sugar. Bring the soup to a simmer and cook for 20 minutes.
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Mix in the shiitake mushrooms and coconut milk and continue to simmer for 10 minutes.
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Add in the shrimp and cook until they are fully cooked, about 5-10 minutes. Remove the ginger, lemongrass, and lime leaves from the soup. Mix in the lime juice and salt.
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Remove the pot from heat and serve. Garnish with cilantro leaves and sliced green onions. Enjoy!
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