15 minutesLunch

Thai coconut soup with shrimp and mushrooms

Makes: four servings
Makes: four servings

Ingredients

  • 12 oz shrimp
  • 2 ½ tbsp minced ginger
  • 2 shallots
  • 2 cups white mushrooms, pre-sliced
  • 2 ⅔ cups vegetable broth
  • 2 tsp minced garlic
  • 2 ⅔ cups full-fat coconut milk
  • 2 tbsp fish sauce
  • ½ cup chopped cilantro
  • ¾ lime

Steps

  1. Defrost, peel and devein shrimp if necessary. Peel and grate ginger. Thinly slice shallots and white mushrooms.

  2. In a pot over medium heat, combine broth, ginger, shallots, garlic and white mushrooms. Bring to a boil, then reduce heat to a simmer and cook 4 minutes.

  3. Add shrimp, full-fat coconut milk and fish sauce. Simmer until shrimp is cooked through, another 4 minutes.

  4. While soup simmers, coarsely chop cilantro. Season soup with lime juice, cilantro and salt to taste.