Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 2 cups of chicken broth
- 2 tablespoons of nam pla (fish sauce)
- 1 tablespoon of brown sugar
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 1 tablespoon of lime juice
- 1 red bell pepper, sliced
- 1 cup of sliced mushrooms
- 1 pound of shrimp, peeled and deveined
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, combine the coconut milk, chicken broth, nam pla, brown sugar, ginger, garlic, and lime juice. Bring to a boil over medium-high heat.
2. Reduce the heat to low and add the sliced red bell pepper and mushrooms. Simmer for 10 minutes.
3. Add the shrimp and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
4. Stir in the chopped cilantro and season with salt and pepper to taste.
5. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
- Shrimp can be substituted with tofu or chicken.
Variations:
- Add sliced carrots or baby corn for extra vegetables.
- Add a tablespoon of red curry paste for a spicier version.
- Use coconut cream instead of coconut milk for a richer soup.
Tips and tricks:
- Be careful not to overcook the shrimp, as they can become tough and rubbery.
- Taste the soup before adding salt, as nam pla is already salty.
- Garnish with additional cilantro and lime wedges for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Steamed rice
- Crusty bread
Suggested side dishes:
- Thai salad
- Grilled vegetables
Troubleshooting advice:
- If the soup is too salty, add more chicken broth or coconut milk to dilute the flavor.
- If the soup is too thin, add more vegetables or shrimp to thicken it.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nam pla is a traditional Thai condiment made from fermented fish. It is commonly used in Thai cuisine to add a salty flavor to dishes.
Flavor profiles:
This soup is sweet, salty, and slightly spicy, with a creamy coconut base.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai