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Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    5 mins

  • Cooking

    45 mins

Asian Food Vegetable Seafood Dinner Lunch Less Than 60 mins

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

HoisinSauce_Lemongrass

Hoisin Sauces

Lemongrass Chili Flavored Hoisin Sauce

How to make it

  1. 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.
  2. 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.
  3. Mix in the shiitake mushrooms and coconut milk and continue to simmer for 10 minutes.
  4. 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.
  5. Remove the pot from heat and serve. Garnish with cilantro leaves and sliced green onions. Enjoy!

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