Thai Coconut Shrimp Soup Recipe 🥥🍤🥣 • Quick & Tasty!😍 - Episode 786

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a lower-calorie protein option.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for fish sauce.

galangal

🥗Healthier: ginger

💰Cheaper: ginger

Ginger is more widely available and can mimic the flavor.

Bruise 2 lemongrass stalks using the flat side of a meat mallet.

Gently smash the bird’s eye chilies.

In a Dutch oven over medium heat, add coconut oil and melt it.

Add finely sliced onions and sauté for 3 minutes or until they start to soften.

Add oyster mushrooms and cook for 2 minutes, stirring often.

Add pressed garlic and ginger, sauté for 30 seconds.

Add red Thai curry paste and stir to coat the mixture.

Add the bruised lemongrass stalks, smashed chilies (if using), low-sodium chicken broth, coconut milk, 2 tablespoons of freshly squeezed lime juice, fish sauce, coconut sugar, and lime zest; stir until mixed.

Increase heat to medium-high and bring the mixture to a soft boil.

Once boiling, add shrimp or prawns and cook for 2 minutes or until they turn pink.

About 30 seconds before the shrimp are done, add cherry tomatoes and stir.

Remove and discard the lemongrass stalks and chilies.

Increase the heat to high and add a cornstarch mixture to thicken the soup, stirring for 45 seconds.

Garnish with chopped cilantro and serve with lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens