Coconut Thai CURRY SHRIMP Soup | How to Cook Prawns Curry

Thai Coconut Curry Shrimp soup is reach-filled, aromatic, bursting with flavors, and incredibly delicious. It's a perfect balance between spicy, sweet, salty, and sour. This coconut curry soup is easy to make just by following the steps.
Serve over steamed rice. I prefer Yamani rice, but you can choose your favorite basmati, jasmine, integral, rice noodles, or fluffy quinoa.

Video chapters:
0:00 Coconut curry shrimp soup
0:05 how to cut veggies for curry soup
0:44 how to saute curry with spices
0:55 ingredients for coconut curry shrimp
2:01 serve coconut soup

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PREP TIME: 15 min
COOK TIME: 15 min
TOTAL TIME: 30 min
SERVINGS: 2

INGREDIENTS

2 tablespoon coconut oil | extra Virgen
1 medium red pepper | sliced
4 shiitake |sliced| soaked in boiled water
(soak mushroom in boiling water covered with a wrap for 20 min)
4 champignons | sliced
4 wood ear mushrooms |sliced
(soak mushroom in boiling water covered with a wrap for 20 min)
½ chili pepper | thinly chopped
1 garlic clove | minced
1 tsp ginger | minced
3 sticks lemongrass | crushed
2 cups fish or seafood broth
2 tbsp soy sauce
¾ tsp brown or white sugar
½ tsp kosher salt
2 cups ( 13.5 ounces) canned coconut milk or cream |unsweetened
12 large shrimps | peeled and deveined
½ fresh lime juice
fresh cilantro leaves | chopped
green onion | sliced thinly

For the side dish: 1 cup Yamani rice

STEP-by-STEP GUIDE

1. Take a bowl, add boiled water, and put dry wood ear mushroom and shiitake to soak. Cover with plastic wrap and leave it for 20 min.
2. Put rice to steam or to cook, so by the time curry is done we will have everything to serve on time.
3. Meantime, cut garlic and ginger into thinly chopped size
4. Slice red pepper into sticks
5. Take lemongrass, and clean dry leaves, usually the first 3 layers. Cut the root edge, slice along and make a half-cut till the center. Crush a bit to unlock the aroma.
6. Slice already soaked shiitake and cut roughly wood ear mushroom
7. Heat the coconut oil in a wok or large-size skillet at medium temperature. Add curry powder, chili, and lemongrass and stir for about 2 minutes till all fragrances marry between them.
8. Add red pepper, and champignon cook it for about 3 min, add garlic and ginger, and sauté for 2 min more.
9. Add fish or seafood broth (my favorite one is from large shrimp heads, it's super tasty, done in 10 min, and very intense in seafood flavor. Highly recommend you!)
10. Season with salt, sugar, and soy sauce. Add soaked wood ear mushrooms, and shiitake and cover all with creamy coconut milk.
11. Add shrimps and season with lime. Cook for 2 more min (if shrimps are large)!
Be aware of not overcooking them to avoid a rubbery taste.
At last season with green onion and cilantro generously. Done!
12. Don't forget to remove lemongrass before serving!
13. Serve over hot rice and garnish with cilantro.

Enjoy!

#thaishrimpcurry #curryshrimpsoup #coconutcurryshrimp

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