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Thai Shrimp Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2

Ingredients

  • cup uncooked Basmati rice.
  • tbsp unsalted butter
  • 150 g medium shrimp
  • 1 tbsp grated ginger
  • lemon grass
  • 1 tbsp red curry paste
  • 400 ml chicken stock
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 400 ml coconut milk
  • 100 g shitake mushrooms
  • half lime juice
  • 2 cloves garlic minced
  • 1 onion diced
  • salt
  • pepper
  • cilantro

Instructions

  • Prepare the rice. Cook until rice is tender and has absorbed all the liquid.
  • Melt butter in a stockpot over medium high heat. Add shrimp, salt and pepper to taste. Stir occasionally and cook the shrimp until pink for about 2-3 minutes, set aside.
  • In another stockpot add garlic, onion, lemon grass and stirring occasionally cook until tender about 4 minutes. Add ginger and stir for another minute.
  • Whisk in curry paste until well combined, about 1 minute. Gently pour in the chicken stock, add fish sauce and brown sugar, cook on medium heat about 10 minutes.
  • Add sliced mushrooms, coconut milk and cook for another 5 minutes.
  • Stir in rice, shrimp, lime juice and cilantro, add salt (if needed), cook for couple more minutes.
  • Serve immediately.

Notes

Adapted from antmedineslenteles