Thai Coconut Soup

This Thai Coconut Soup (Tom Kha Gai) is a creamy, tangy, and aromatic dish that combines coconut milk, lemongrass, ginger, mushrooms, and shrimp (or chicken) with a hint of red curry paste. Enhanced with fresh lime juice and garnished with cilantro, it’s a comforting and flavorful soup perfect for any occasion.

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Instructions:

1. Sauté Aromatics:
   • In a large pot, heat the vegetable oil over medium heat.
   • Add the grated ginger, lemongrass pieces, and red curry paste. Sauté for about 1 minute until fragrant.
2. Add Broth and Seasonings:
   • Pour in the chicken broth, fish sauce, and light brown sugar. Stir well to combine.
   • Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes to allow the flavors to meld.
3. Incorporate Coconut Milk and Mushrooms:
   • Stir in the coconut milk and bring the soup back to a gentle simmer.
   • Add the sliced shiitake mushrooms and cook for about 5 minutes until they are tender.
4. Add Shrimp:
   • Introduce the shrimp to the pot and cook for 3 to 5 minutes, or until they turn pink and are cooked through.
5. Finish with Lime and Seasonings:
   • Stir in the fresh lime juice.
   • Taste the soup and add salt as needed to achieve your desired seasoning.
6. Serve:
   • Remove the lemongrass pieces before serving.
   • With a bowl of rice

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