Yummy Thai Coconut Soup on this cloudy summer day. So tasty and easy to make! 😋🍲
16 oz seafood or vegetable stock
1 can light coconut milk
1 lb shrimp
8 oz mushrooms, sliced
1 Tbsp coconut oil
3 Tbsp fish sauce
Juice of 1 lime, plus more for garnish
1 stalk fresh lemongrass, chopped
1 Tbsp fresh grated ginger
1 Tbsp fresh basil, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh cilantro, chopped for garnish
Sea salt to taste
*Option to add a little heat if you want! In Thailand, they say the spicy food actually helps to keep you cool! 🌶
Add coconut oil to a medium sized pot and cook until softened, approximately 1 minute.
Add chopped lemongrass, ginger, basil, and mint. Simmer for 5 minutes.
Add seafood stock and fish sauce. Simmer for 15 minutes.
Add coconut milk and mushrooms. Cook until mushrooms are tender, about 5-10 minutes.
Add lime juice and season with salt to taste. Adjust seasonings to preference!
Add shrimp and cook until pink.
Serve hot and garnish with fresh cilantro and extra lime wedges. Enjoy!