Ethnic and fusion recipes
Thai shrimp soup with coconut milk
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35 min
Serves 4
Thai
Ingredients
- 2 tbsp vegetable oil 30 ml vegetable oil
- 1 small onion, finely chopped 1 small onion, finely chopped
- 1 stick lemon grass 1 stick lemon grass
- A pinch of chili flakes (or to taste) A pinch of chili flakes (or to taste)
- 2 cup coconut milk 480 ml coconut milk
- 1/2 lime juice 1/2 lime juice
- 2 tbsp fish sauce 30 ml fish sauce
- 3 tbsp soy sauce 44 ml soy sauce
- 3 cup water 720 ml water
- 6 Chinese dried mushrooms, rehydrated and roughly chopped 6 Chinese dried mushrooms, rehydrated and roughly chopped
- 2 cup frozen or fresh shrimp (if fresh; if frozen; shelled or thawed) 480 ml frozen or fresh shrimp (if fresh; if frozen; shelled or thawed)
- 1 cup frozen peas 240 ml frozen peas
- 1 cup frozen broccoli 240 ml frozen broccoli
- Salt and black pepper to taste Salt and black pepper to taste
- 2 spring onions, thinly sliced 2 spring onions, thinly sliced
Method
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.
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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