Thai Coconut Soup With Chicken And Shrimp
This Thai Coconut Soup with chicken and shrimp is bold, creamy, and ready in 20 minutes. Made with lemongrass, galangal, red curry paste, and lime juice, it’s fragrant, comforting, and surprisingly easy. Everything comes together in one pot for a cozy weeknight dinner that’s even better than takeout.
Servings: 4 people
Ingredients
- 14½ oz chicken broth
- 4 cups water
- 3 stalks lemongrass (white part only, pounded)
- 2 inch piece galangal sliced
- 12 kaffir lime leaves bruised
- 2-3 tablespoons Thai red curry paste
- ½ lb skinless chicken breast cut into cubes
- ½ lb shrimp shelled and deveined, tail-on
- 6 oz fresh white button mushrooms stems trimmed and quartered
- 1 red chilies deseeded, cut into thick strips
- 2½ tablespoons fish sauce
- ¾ cup coconut milk
- 1 big lime juiced
Instructions
- Add the chicken broth and water to a pot over high heat. Then, add the lemongrass, galangal, kaffir lime leaves, and Thai red curry paste to the broth and bring to a boil.
- Add the chicken, shrimp, mushrooms, and red chili. Once the chicken and shrimp are cooked, add the fish sauce, coconut milk, and lime juice. Stir to combine well, then turn off the heat and serve immediately.
Notes
If you can't find lemongrass, galangal, and kaffir lime leaves, just skip them. There are no real substitutes but your soup will not have the aromas imparted by these ingredients. You can buy Thai red chili paste online.
Nutrition
Serving: 4people | Calories: 258kcal | Carbohydrates: 10g | Protein: 29g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 1069mg | Potassium: 835mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1902IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 4mg