Thai Coconut Lime Soup
Thai coconut lime soups comes together almost instantly, in the time it takes for the shrimp to saute. The coconut milk and lime combine to make a really bright flavor.
Servings: 2 servings
Ingredients
- 1/2 lb raw shrimp
- 2 Tbsp vegetable oil
- 2 Tbsp fresh ginger, minced
- 1 clove garlic, minced
- 1 Serrano, or other hot green pepper, thinly sliced, seeds and all
- 1/2 onion, sliced into thin wedges
- 3 Tbsp Thai green curry paste
- 1 Tbsp brown sugar
- 4 oz mushroom, sliced
- 1 can coconut milk
- 1 cup water
- juice of 2 limes
- 1/2 cup fresh cilantro leaves, reserve a few for garnish
- zest of 1 lime
Instructions
- Heat the oil in a pot and saute the shrimp just until pink on both sides. Set aside.
- In the same pan saute the ginger, garlic, hot pepper and onion for a few minutes on low to medium heat, until the onion starts to soften.
- Add in the curry paste, brown sugar, and mushrooms. Saute for a few more minutes.
- Add the coconut milk, lime juice, and water to the pan. Bring up to a simmer and cook gently for a couple of minutes.
- Add the cooked shrimp and cilantro to the pot. Heat through. Taste for seasoning adjustments.
- Serve hot with cilantro and lime zest as garnish.
Nutrition
Calories: 717 kcal · Carbohydrates: 24 g · Protein: 23 g · Fat: 63 g · Saturated Fat: 45 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 143 mg · Sodium: 696 mg · Potassium: 938 mg · Fiber: 6 g · Sugar: 15 g · Vitamin A: 475 IU · Vitamin C: 11 mg · Calcium: 116 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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