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