Thai Coconut Soup

Ingredients

Contains: soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Olive Oil
• 2 whole Carrots, Peeled And Sliced
• 2 cloves Garlic, Minced
• 1 teaspoon Ginger, Minced
• 3 teaspoons Red Curry Paste
• 29 ounces, fluid Low Sodium Chicken Broth
• 1 teaspoon Fish Sauce
• 16 Large Shrimp, Peeled And Deveined
• ¾ cups Coconut Milk
• 1-½ cup Shiitaki Mushrooms
• 2 Tablespoons Chopped Green Onion
• 2 teaspoons Sriracha
• 2 Tablespoons Lime Juice
• 2 Tablespoons Cilantro Leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the sliced carrots and cook for 4 minutes, stirring occasionally.

2. Add the minced garlic and ginger and stir for 1 minute until fragrant. Stir in the red curry paste and cook for 1 minute more.

3. Pour in the chicken broth and add the fish sauce. Bring to a boil, then reduce the heat and simmer for 5 minutes.

4. Add the shiitake mushrooms and simmer for 5 minutes until the mushrooms and carrots are tender.

5. Stir in the coconut milk and sriracha and keep at a gentle simmer for 2 minutes. Do not let it boil hard.

6. Add the peeled and deveined shrimp and cook for 4 to 5 minutes, until opaque and the thickest part reaches 145°F (63°C).

7. Remove the pot from the heat and stir in the lime juice.

8. Ladle the soup into bowls and top with the chopped green onion and cilantro leaves. Serve hot.