Thai shrimp soup with coconut milk recipe

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A healthy, delicious and simple to make shrimp and coconut milk soup. The soup is flavored with lime juice, lemon grass, chili, garlic and other typical Thai  ingredients.
Preparation time: 5 minutes, Cooking time: 30 minutes, Serves: 4 


2 Tbsp vegetable oil
1 small onion, finely chopped
1 stick lemon grass
A pinch of chili flakes (or to taste)

2 cups coconut milk
1/2 lime juice
2 Tbsp fish sauce
3 Tbsp soy sauce
3 cups water

6 Chinese dried mushrooms, rehydrated and roughly chopped

2 cups frozen or fresh shrimp, shelled (if fresh) or thawed (if frozen)
1 cup frozen peas
1 cup frozen broccoli

Salt and black pepper to taste

2 spring onions, thinly sliced


In a deep cooking pot add the vegetable oil, chopped onion, ginger, garlic, lemon grass and chili and cook over medium heat for 4 to 5 minutes, stirring constantly, until the onion becomes transluscent.

Add the mushrooms and stir fry cook for 1 to 2 minutes.

Add the coconut milk, lime juice, soy sauce, fish sauce and water and stir. Bring to a boil, lower heat and simmer covered for 10 minutes.

Add the peas, broccoli and shrimp and cook over low heat for 10 more minutes, stirring occationally.

Add the spring onions and serve hot.
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