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The Best Thai Coconut Soup

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Ingredients

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1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

Nutritional information

368 calories
32.9 g fat
8.9 g carbohydrates
13.2 g protein
86 mg cholesterol
579 mg sodium
451 mg potassium
2 g sugar
5 mg vitamin C
50 mg calcium
7 mg iron
94 mg magnesium

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The Best Thai Coconut Soup

Features:
    Cuisine:

      "Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice."

      • 1 hr 5 mins
      • Serves 8
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

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