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I don’t have a lot of experience cooking Thai food but I like it very much. This recipe is originally from Go Lightly Gourmet. I have made some subtle changes to my taste. Thai food is characterized by five cardinal flavors- hot, sour, sweet, bitter, and salty- all of which are used in this recipe. The water chestnuts add crunch, the spinach add fiber and vitamins, the shrimp adds protein. A very comforting dish!
Thai Coconut Shrimp Soup
  • 1 large onion chopped
  • 2-5 cloves of garlic minced
  • 1 tablespoon of coconut oil or olive oil
  • 1 32 oz container of low sodium chicken broth
  • 1 can of coconut milk (not light!)
  • 2 – 3 teaspoons of green curry paste
  • 1 to 2 tablespoon of fresh grated ginger
  • 1- 2 tablespoons of fish sauce
  • 1-3 tablespoons of sugar
  • Juice of one or two limes
  • Soy sauce to taste
  • Sriracha to taste
  • 1 pound of shrimp, shelled and deveined – or – 1 pound of cut up chicken breasts
  • 2 cups of sliced white button mushrooms
  • 1 small can of water sliced chestnuts, drained
  • 3 large handfuls of spinach leaves
  • Chopped cilantro to garnish

In a stock pot, saute garlic and onions in the oil until translucent. (If using chicken, add at this point). Add chicken broth, coconut milk, curry paste, ginger, sugar, lime juice, fish sauce, soy sauce and sriracha. Taste and adjust as desired. Add the mushrooms and the shrimp and simmer for about 5 minutes till the shrimp turn bright pink. Next toss in the water chestnuts and the chopped spinach. Cook for just a few more minutes till the spinach is wilted. Serve up in nice deep bowls, sprinkled with cilantro and lime wedges on the side.