Warm, on a cold night, a Thai coconut soup is invigorating
Thai food is one of the most succulent in world cuisine. Its ability to mix exotic and highly contrasting flavors is one of its strengths.
While other countries focus on the delicacy of flavors, the cuisine of Southeast Asia seeks to stimulate the palate with strength and flavor.
This recipe is great for spicing things up. Asian foodies will go crazy over this soup, which is quite easy to make and makes a great comfort food, especially in winter.
The recipe calls for one pound of peeled shrimp,
2 cans of coconut milk,
2 cups of water,
a sliced galangal inc,
4 stalks of lemongrass bruised and chopped,
10 kaffir lime leaves,
a pound of shiitake mushrooms sliced,
1,4 cup lime juice,
3 tablespoons of fish sauce,
cup of brown sugar,
1 teaspoon of curry powder,
chopped green onions, and
dried red pepper flakes.
First you need to boil the shrimp and drain.
Then pour the coconut milk and water into a large pot.
Add the herbs and simmer for ten minutes.
Add the shiitake mushrooms and add the lime juice, fish sauce, and brown sugar.
Season with the curry powder. Top with shrimp last and top with green onions and bell pepper flakes.