The Best Thai Coconut Soup



  1. Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
  2. Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
  3. Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
  4. Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro. Enjot!


  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons red curry paste
  • 1 stalk lemongrass, minced
  • 4 cups chicken broth
  • 3 tablespoons fish stalk
  • 1 tablespoon light brown sugar
  • 3 (13.5 ounce) cans coconut milk
  • 1/2 pound fresh shiitake mushrooms, sliced
  • 1 pound medium shrimp- peeled and deveined
  • 2 tablespoons fresh lime juice
  • salt to taste
  • 1/4 cup chopped fresh cilantro

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