Nouranyeh's Recipe

Thai Coconut Shrimp Soup -- Tom Yum Goong (Creamy Style)

Category: Asian

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.