Thai shrimp and coconut soup
The sourness comes from lime and the heat from fresh chili, so it stays a broth instead of turning into a curry — and shrimp given three minutes in it are better than shrimp given ten.
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Ingredients
For the whole dish · serves 2
- Raw shrimp11 oz
- Coconut milk7 fl oz
- Chicken stock14 fl oz
- Cremini mushrooms3½ oz
- Lemongrass2
- Fresh ginger¾ oz
- Red chile2
- Lime1
- Fish sauce1 tbsp
- Cilantroa small handful
Served with
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+4g net · 168 kcal · 10 min · together 10g net, 493 kcal
Method
6 steps · 25 minutes
- Bruise the lemongrass and cut the ginger into coins. Both are there to flavor the broth, not to be eaten.
- Simmer them in the stock for 10 minutes to build a base worth adding coconut milk to.
- Add the coconut milk and the mushrooms and hold it just below a boil for 5 minutes. Coconut milk splits if you let it roll.
- Slide the shrimp in and count three minutes from the point they turn opaque at the edges.
- Take the pan off the heat before the lime and fish sauce go in. Boiled lime juice turns bitter and boiled fish sauce turns flat.
- Fish out the lemongrass and ginger, then scatter the chili and cilantro over each bowl.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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