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Thai Coconut Soup

Jen Nikolaus
  • 40 minutes
  • Serves 6 to 8

INGREDIENTS

1 tbsp

canola oil

2 tsp

red curry paste

2 tbsp

minced ginger

4 cups

chicken broth

1

stalk lemongrass, cut into large chunks

3 13.5 ounce cans

lite coconut milk

1 8 ounce container

sliced button mushrooms

1 lb

large shelled and deveined shrimp

juice from ½ lime

juice from ½ lemon

1/4 tsp

salt

cooked basmati rice, for serving

cilantro, for serving if desired

chopped peanuts, for serving if desired