” This is the recipe for The Best Thai Coconut Soup. The bold and delicious flavors of south-east Asia come together in this irresistible recipe for Thai coconut soup. ”
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Chef’s Notes: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 368 calories; 32.9 g fat; 8.9 g carbohydrates; 13.2 g protein; 86 mg cholesterol; 579 mg sodium.