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Thai Coconut Soup

Source of Recipe


Coastal Living, April 2010



List of Ingredients



• 4 cups chicken broth
  
• 1 (15-ounce) can coconut milk
  
• 1 Tbsp fish sauce
  
• 1 (2-inch) piece fresh ginger, peeled and sliced
  
• 1 to 2 serrano or jalapeño chiles, sliced
  
• 1 stalk lemongrass, cut into 1-inch pieces (optional)
  
• 2 to 3 kaffir lime leaves (optional)
  
• 2 Tbsp fresh lime juice
  
• ½ pound peeled and deveined shrimp
  
• ½ (8-ounce) package sliced cremini or baby bella mushrooms
  
• 2 Tbsp fresh cilantro leaves
  






Instructions



1. Combine first 5 ingredients and, if desired, lemongrass and kaffir lime leaves in a large saucepan over medium heat. Bring to a boil; reduce heat, and simmer 10 minutes.
   
   
2. Stir in lime juice. Add shrimp, and simmer 10 more minutes. Discard ginger and lemongrass. Stir in sliced mushrooms and cilantro.
   
   Makes 7 cups.