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Thai Coconut Soup with Fish Ball

Maggie Zhu
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

1 tbsp

oil

1 tbsp

minced ginger

1 tbsp

dried lemongrass (or 1/2 stalk fresh lemongrass)

1 tsp

red curry paste

2 cups

chicken broth (or 1/2 teaspoon chicken bouillon and 2 cups water)

1

and 1/2 tablespoons fish sauce

1/2 tbsp

brown sugar

300 g

mushroom (oyster, shiitake, golden needle and/or white mushroom)

2 cans

coconut milk (270 milliliter / 9 oz. can)

(optional) 1 cup green beans

salt

12

fish balls

2 tbsp

lime juice (or lemon juice)