Thai Shrimp Coconut Soup (Tom Yum) 🍤🥥✨
Ingredients:
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised and cut into 3-inch pieces
• 2-3 tablespoons red curry paste
• 4 cups chicken or seafood broth
• 1 (14 oz) can coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1/2 pound shrimp, peeled and deveined
• 1 cup mushrooms, sliced
• 1 small onion, thinly sliced
• Fresh cilantro, for garnish
Directions:
1️⃣ Heat olive oil in a large pot over medium heat. Add garlic, ginger, and lemongrass, and sauté for 1-2 minutes until fragrant.
2️⃣ Stir in the red curry paste and cook for 1 minute to release its flavors.
3️⃣ Pour in the broth and bring it to a simmer. Add the coconut milk, fish sauce, lime juice, and brown sugar. Stir well and simmer for 5-7 minutes.
4️⃣ Add the mushrooms, onion, and shrimp. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
5️⃣ Discard the lemongrass stalks and ladle the soup into bowls. Garnish with fresh cilantro and serve immediately.
Nutrition Facts (per serving):
Calories 260
Fat 16g
Carbs 10g
Protein 20g
Prep time: 10 mins | Cooking time: 15 mins | Servings: 4 | Kcal: 260