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Coconut Shrimp Soup
Created by: Howcan Team
Ingredients
- 1 lb of shrimp, peeled and deveined
- 1 tbsp of vegetable oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup of coconut milk
- 4 cups of chicken broth
- 1 tbsp of fish sauce
- 1 tbsp of soy sauce
- 1 tbsp of brown sugar
- 1 cup of sliced mushrooms
- 1 cup of baby corn, halved
- 1 cup of snow peas, trimmed
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat 1 tbsp of vegetable oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until fragrant.
- Stir in the diced red bell pepper and cook for 2-3 minutes.
- Pour in the coconut milk and chicken broth, and bring to a simmer.
- Add the fish sauce, soy sauce, and brown sugar, and stir to combine.
- Gently add the shrimp, sliced mushrooms, baby corn, and snow peas to the pot.
- Simmer for 5-7 minutes, or until the shrimp is pink and cooked through.
- Stir in the lime juice, and season with salt and pepper to taste.
- Ladle the soup into bowls, and garnish with fresh cilantro before serving.
Coconut shrimp soup, also known as Tom Kha Goong, is a popular Thai dish with a rich history. This creamy and flavorful soup is believed to have originated in Thailand, where it is a staple in many households and restaurants. The dish typically features succulent shrimp, coconut milk, lemongrass, galangal, and kaffir lime leaves, creating a harmonious blend of sweet, savory, and tangy flavors. Renowned chefs like David Thompson and Andy Ricker have popularized this dish in the West, and it has become a favorite in Thai restaurants worldwide. For the best version of this dish, visit authentic Thai restaurants or try making it with fresh, high-quality ingredients for an unforgettable culinary experience.
40 min
4
320 calories
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