Feel free to substitute and modify anything you wish in these cheesy meatloaf muffins as they were haphazardly put together from ingredients I wanted to use up in my fridge.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- 1 pound medium shrimp – peeled and deveined
- 2 (13.5 ounce) cans canned coconut milk
- 2 cups water
- 1 (1 inch) piece galangal, thinly sliced
- 4 stalks lemon grass, bruised and chopped
- 10 makrut lime leaves, torn in half
- 1 pound shiitake mushrooms, sliced
- ¼ cup lime juice
- 3 tablespoons fish sauce
- ¼ cup brown sugar
- 1 teaspoon curry powder
- 1 tablespoon green onion, thinly sliced
- 1 teaspoon dried red pepper flakes
Instructions
- Bring a pot of water to a boil. Boil shrimp until cooked, about 1 minute. Drain shrimp and set aside.
- Pour coconut milk and 2 cups water into a large saucepan; bring to a simmer. Add galangal, lemongrass, and lime leaves; simmer until flavors are infused about 10 minutes.
- Strain coconut milk into a separate pan and discard spices. Simmer shiitake mushrooms in coconut milk for 5 minutes. Stir in lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
- To serve, reheat shrimp in soup and ladle into serving bowls. Garnish with green onion and red pepper flakes.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 18 g |
| Sodium | 523 mg |
| Sugars | 8 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
When cooking your shrimp (or chicken) use that same water (broth is even better!) for the rest of the soup! Someone else mentioned cook with shrimp shells still on and I will try that next time, thanks! My favorite Thai “red curry paste” (May Ploy) HAS galangal, lemongrass, Thai red pepper, and a lot of other yummy stuff in it! I use at least a TBS of that, use more if you want to add more “heat”. Also make sure to get the actual galangal, lemongrass, lime leaves for the best results! The flavor improves the longer you simmer those in broth! I add the coconut milk near the end of cooking because I read it does not like to be boiled and may curdle. I love adding veggies (onion, carrots, tomato, mushrooms, zucchini, bok choy, Broccoli, etc) to this soup, cook them till tender, it makes EVERYTHING you add such a treat! Top with lots of fresh CILANTRO before serving.
Cutting back considerably on the mushrooms would make this a 5 star recipe for me. I love mushrooms but a whole lb was way too much. I added 2c chicken broth and a 3rd can of coconut milk and still had mushroom stew. Only other changes I made were using half the amount of brown sugar based on other reviews and 2 tsp red curry paste instead of curry powder. The soup base/broth was 5 star!
Pretty good recipe, the soup was shared among friends
This is nearly inedible. It’s so sweet that I can’t taste anything else. Don’t plan to make this again.
A versatile and delicious soup. I followed the instructions loosely, adding green pepper, tempeh, and carrots and omitting seafood. A delicious and hearty soup!
I loved it but made a few changes. First – WHY IN THE WORLD WOULD ANYONE ADD SUGAR TO A SOUP LIKE THIS??? Sorry for shouting but savory food should not be sweetened (IMO) – especially a quarter cup. Just a pet peeve of mine. Anyway, I did not add any sugar (2) Next – and this adds work but also flavor – I bought shrmp with the shell on & boiled them shell-on (after rinsing them.) When they cooled, I removed the shells and put the shells back in the boiling water and reduced it to the amount required for the recipe. The flavor is in the shells! (3) Instead of adding dried red pepper, I bought red Thai chili peppers. I cut one up (seeds and all) and added it along with the galangal, lemon grass & lime leaves. It was the perfect amount of heat. I also skipped the curry powder because I only have Indian curry powder and wasn’t sure if it would compliment the flavors. (4) And finally, I wasn’t sure about the number of lime leaves. I have a kaffir lime plant and like many citrus plants, the leaves look like two leaves attached end-to-end, but when I saw them in the store, they are already separated so one real leaf looks like two in the package. I’m not sure if the person who wrote the recipe knows that. I used 7 whole (double) leaves, chopped up and crushed. The shitake mushrooms in my local Chinese grocery store were huge. The recipe didn’t indicate how thin to slice them and since I don’t normally use shitake mushrooms, I wasn’t sure. I cut them th
Loved it. I added some clams, a jalapeño and cut up some cilantro. And was magnificent
Very flavourful… When I forgot to add the brown sugar tasted seriously better 😉
I made it as written and it was great, but a little too sweet for my taste. The second time I made it, I left out the brown sugar and used my homemade chicken broth instead of water. I also have the advantage of having my own indoor Kiefer lime tree and fresh Kiefer lime leaves really makes a difference in any asian dish. Like a lot of soups, this is better the second day.
Very good. I used pureed butternut squash in stead of water or broth.
I did make a few changes because of food availability, and I added shoestring bamboo shoots as well as a little celery. I think it would be really nice with diced red pepper added just as it’s served for a little pop of cool sweetness.
So yummy my whole family loved it
This recipe is my new favorite dish! I live in the middle of nowhere, but I managed to find all the ingredients without much trouble. The lemongrass was near the fresh herbs in the super market, and I went to a thai takeout/grocer and just asked them for the lime leaves and galangal. I cooked some chicken on the side instead of shrimp, but otherwise, I made it exactly as directed. It’s a marvelous flavor profile. I will be making this frequently!
Delicious! I could not find Kaffir leaves so I substituted the 10 leaves with: 6 fresh thyme sprigs, 5 fresh bay leaves, and 1 lime’s worth of zest. I also used chicken instead of shrimp and used that stock to replace the 2 cups of water. To make it more of a meal I served over Udon noodles. Will make again!
This soup is excellent. As good as what the best Thai restaurant in Houston serves.
Wow, so glad I gave this one a try!! It turned out great! Thank you for sharing! I used lime zest instead of kaffir lime leaves, ginger instead of galangal, and reduced the brown sugar to about 1/2 tbs only. It turned out amazzzing! Will try to upload photo if the option is available!
This “Authentic Thai Coconut Soup” was quite delicious. I made a special trip to an Asian market near my home to get red curry powder (as per the first review by the submitter of the recipe) since I had never heard of red curry powder before. The Chinese owner told me that I could just use regular curry powder, but a hot version. I consulted with one of my reference books on herbs and spices, and could only find curry pastes listed under Thai cooking. I will continue looking for Thai red curry powder in my local Asian markets because I really do want to make an authentic dish. Thank you MIREYZ for sharing your recipe.
Fabulous recipe. Made as written with chicken instead of shrimp and it was just as tasty as my neighbor’s and he owns a Thai restaurant! No need to order out for this anymore. Thanks for sharing!
I thought this was great. Of course, I did read the reviews and modified a bit. My one local Asian store did not have lime leaves. So I took the advice of another viewer and used the zest of a lime. I also added the lime shell to the pot once I took out the juice. I added more fish sauce and added Red curry paste (lots.) I like that spicy/salty/sweet taste. I used Palm sugar (I have that, I’m sure brown is fine, but I like the Palm Sugar.) I did not precook the shrimp. I added it at the end. It added a lot of shrimp flavor to the dish. I cooked it for a few minutes on simmer and the shrimp was so sweet. For leftovers, I took the shrimp out and heated the soup without the shrimp. I dropped in the shrimp to the heated soup. This way it does not dry out the shrimp and still so sweet. I also added a 1/4 cup of cilantro which I love in Thai cooking. I also took the shells of the shrimp and cooked them with water to get a great shrimp broth. Will be using that in a Tom Yum soup. Thank you for this recipe. YUM. Next time I will double the soup, as I will freeze the soup and add the shrimp as needed.
I made this soup, and it turned out better than a restaurant! It was surprisingly easy to make as well. I would have given it 5 stars but the fish sauce made our kitchen smell pretty bad, and now I am forbidden from making it when my bf is home. Tasted amazing though!
Loved the ease and deliciousness of this recipe. The hardest part was finding the lime leaves and figuring out what is galangal. The woman at the store was pointing at the syllables and pronouncing them very slowly and loudly when I was trying to get assurance that is was, in fact, the ingredient I was searching for. I have not tried any variation on this recipe as it is amazing as it is and the search for the ingredients was a lot of fun. Yay Asia!!