A rich, creamy, and aromatic Thai soup made with coconut milk, galangal, lemongrass, and shrimp, perfect for a cozy meal.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
- 2 cups coconut milk (unsweetened)
- 1 cup chicken broth (or vegetable broth)
- 1 stalk lemongrass (cut into 3-inch pieces and smashed)
- 4-5 slices fresh galangal (or ginger as a substitute)
- 3 kaffir lime leaves (torn into pieces)
- 200g shrimp (peeled and deveined)
- 1 chicken breast (sliced thinly)
- 1 cup mushrooms (sliced, preferably oyster or shiitake)
- 1 red bell pepper (sliced)
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp Thai red curry paste
- 1 tsp sugar
- 1-2 Thai bird’s eye chilies (sliced, optional for heat)
- Fresh cilantro (for garnish)
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Prepare the Broth:
In a large pot, combine the coconut milk, chicken broth, lemongrass, galangal, and kaffir lime leaves. Bring the mixture to a gentle simmer over medium heat. Let it cook for 10 minutes to allow the flavors of the herbs to infuse into the broth.
Add the Vegetables and Protein:
Stir in the sliced mushrooms, red bell pepper, shrimp, and chicken slices. Let the soup simmer for another 8-10 minutes, or until the shrimp turn pink and the chicken is cooked through.
Flavor the Soup:
Add the Thai red curry paste, fish sauce, lime juice, and sugar. Adjust the seasoning to taste, adding more fish sauce for saltiness or lime juice for extra tang. If you prefer some heat, add the sliced Thai bird’s eye chilies.
Serve:
Remove the lemongrass and galangal slices before serving. Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot with steamed jasmine rice or on its own.
𝐓𝐢𝐦𝐞 𝐓𝐨𝐭𝐚𝐥
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 350 kcal per serving