Thai Shrimp, Coconut And Mushroom Soup
serves 2-4
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3 cups low-sodium chicken broth
1 thumb fresh ginger, minced
1 stalk of lemongrass, diced
4 kaffir lime leaves, thinly sliced
1/2 cup fresh lime juice
1/4 cup fish sauce
1 pound shrimp (thawed if frozen), peeled and deveined
1 1/2 cups of coconut milk
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1/2 cup chopped fresh cilantro
1 jalapeño pepper, diced
prep: 15 minutes
total: 30 minutes
stockpot
ladle
1. Prep the ingredients. In a stockpot, combine the chicken broth, ginger, lemongrass, kaffir lime leaves, lime juice, and fish sauce and bring it to a simmer over medium heat. Gently simmer for 5 minutes, then stir in the shrimp, coconut milk, mushrooms, cilantro, and jalapeño.
2. Bring the soup back to a simmer (but don't boil) and cook long enough for the shrimp to cook through, 4-6 minutes.
2. Bring the soup back to a simmer (but don't boil) and cook long enough for the shrimp to cook through, 4-6 minutes.
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