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Intermediate asia-fusiondinnerstove-top

Coconut Thai Soup

Light, refreshing, and delicious. This soup is always a hit. You basically can't over salt it so make sure to add more if you don't think the recipe has enough.

Pit Master
Pit Master
@pitmaster · The Pit Master
Illustration for Coconut Thai Soup
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Cooked off the pit — the wood here is whatever you've got on hand.

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Ingredients

Serves 6

  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 3 (13.5 ounce) cans coconut milk
  • 1 pound medium shrimp - peeled and deveined
  • 1/2 pound fresh shiitake mushrooms, sliced
  • 4 cups chicken bone broth
  • 1 tablespoon light brown sugar
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup green beans
  • 2 small tomatoes, diced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • 2 teaspoons red curry paste

Method

  1. 0h
    Step 1

    Place 1 tablespoon vegetable oil, 2 teaspoons red curry paste and 2 tablespoons grated fresh ginger into a large pot or dutch oven. Cook for 1 minute.

  2. 0.25h
    Step 2

    Pour in 4 cups chicken bone broth and 1 tablespoon light brown sugar. Simmer for 10 minutes and medium-low heat.

  3. 0.5h
    Step 3

    Add basically everything else (except the shrimp and lime juice); 3 (13.5 ounce) cans coconut milk, 1/2 pound fresh shiitake mushrooms, sliced,1/2 cup chopped fresh cilantro, 1/2 cup green beans, 2 small tomatoes, diced, 1 tablespoon salt, and 1 teaspoon white pepper. Cook for 5 minutes on medium heat.

  4. 0.75h
    Step 4

    Add 1 pound medium shrimp and 2 tablespoons fresh lime juice. Cook for another 5 - 10 minutes or until shrimp is fully cooked. Serve

Pit Master picks

Get what we use

Direct links to the rubs, oils, and gear used in this recipe. As an Amazon Associate The Turkey Leg earns from qualifying purchases.

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First published at https://www.theturkeyleg.com/recipe/coconut-thai-soup/ · brought into the new pit by the Pit Master.

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