Description
Experience the vibrant flavors of Thai Coconut Shrimp Tom Yum with this simple and comforting recipe.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 tablespoon Thai red curry paste
- 2 stalks lemongrass, chopped
- 3-4 kaffir lime leaves
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 cup mushrooms, sliced
- 1 red chili, sliced (optional)
- 2 tablespoons cilantro, chopped
Instructions
- In a large pot, combine the chicken broth, coconut milk, and red curry paste. Bring to a simmer over medium heat.
- Add the chopped lemongrass, kaffir lime leaves, and sugar, and let it simmer for about 5 minutes.
- Stir in the mushrooms and shrimp, cooking until the shrimp turn pink and opaque.
- Remove from heat, then add fish sauce and lime juice. Stir well to combine.
- Serve hot, garnished with sliced chili and cilantro.
Notes
- Adjust the spice level by adding more or less red curry paste.
- Fresh herbs will enhance the flavor significantly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 200mg