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Category: Asian
Yield/Servings:4 to 6 servings
Prep Time: 15 Cook Time: 25 Total Time: 40
INGREDIENTS:
2 tablespoons olive oil
4 cloves garlic minced
4 teaspoons grated fresh ginger root
4 teaspoons minced lemongrass or lemongrass paste
1 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
4 cups vegetable broth
1 pound medium shrimp peeled and deveined (can be made with cubed chicken instead)
13 - 14 ounce can light coconut milk
2 cups Napa cabbage finely shredded (or substitute mushrooms, if you like)
sea salt to taste
lime wedges for serving
fresh cilantro or parsley for serving
green onion sliced, for serving
INSTRUCTIONS:
In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you'd like.
Recipe Source: https://www.tasteloveandnourish.com/thai-coconut-shrimp-soup/
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Thai Coconut Shrimp Soup -- Tom Yum Goong (Creamy Style)
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This soup, with flavors of creamy coconut, spicy red chilis and a bit of curry, finds balance with citrusy lemongrass and lime. You can make this dish with 3 to 4 cups of Asian Mushrooms or any Mushroom, instead of the Napa Cabbage. Tom Ka Gai (Coconut Chicken Soup) can be made from a bullion/powder mix of "Lobo Thai Envelope Spicy Coconut Chicken Soup, Tom Ka, 1.76 Ounce" available from Amazon. It allows you to skip all the spices, and broth used to make the soup. Submerge the packet in hot water for 1 minute. Cut open, the paste will come out easily. 1. Boil 1 cup (240 ml) coconut milk. Add 300g chicken together with the contents of this packet. Cook until the chicken is cooked through, 2. Add 2 cups (480ml) of water. Simmer and taste. 3. Add one more cup of coconut milk (240ml) and 100g of mushrooms and bring to boil. 4. Lower heat. (If using the Shrimp, add them to the pot and cook them for just a few minutes until the shrimp are pink and cooked. Don't overcook or your shrimp with turn into rubber.) 5. Add fish sauce and lime juice to taste. Serve with rice. (Amazon sells the base soup powder mixture at https://www.amazon.com/gp/product/B000EONW4I/ref=crt_ewc_title_dp_5?ie=UTF8&smid=A3PMZTEPYVC9N7&th=1)
Category: Asian
Yield/Servings:
Prep Time: 15 Cook Time: 25 Total Time: 40
INGREDIENTS:
2 tablespoons olive oil
4 cloves garlic minced
4 teaspoons grated fresh ginger root
4 teaspoons minced lemongrass or lemongrass paste
1 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
4 cups vegetable broth
1 pound medium shrimp peeled and deveined (can be made with cubed chicken instead)
13 - 14 ounce can light coconut milk
2 cups Napa cabbage finely shredded (or substitute mushrooms, if you like)
sea salt to taste
lime wedges for serving
fresh cilantro or parsley for serving
green onion sliced, for serving
INSTRUCTIONS:
In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you'd like.
Recipe Source: https://www.tasteloveandnourish.com/thai-coconut-shrimp-soup/
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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