Thai Coconut Curry Soup

Prep: 35 min

Cook: 30 min

Ready In: 1 hour

Skip the takeout! This will be your go-to Thai Coconut Curry Soup recipe! Serve with fresh Thai basil, cilantro and lime juice on its own or over steamed rice. So cozy, so good. 

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons grated fresh ginger
• 1 stalk lemon grass, minced
• 2 teaspoons red curry paste
• 4 cups chicken broth
• 3 tablespoons fish sauce
• 1 tablespoon light brown sugar

• 3 (13.5 ounce) cans coconut milk
• 1/2 pound fresh shiitake mushrooms, sliced
• 1 bunch of Bok Choy, rinsed and chopped in big pieces
• 1 pound medium shrimp – peeled and deveined
• 2 tablespoons fresh lime juice
• salt to taste
• 1/4 cup chopped fresh cilantro

Directions

1. Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and red curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk, mushrooms and bok choy; cook and stir until the mushrooms are soft and the bok choy is wilted, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.