Thai coconut, shrimp and mushroom soup

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Difficulty: Easy - for beginners
Serves: 2-4


3 cups low-sodium chicken broth
1 thumb fresh giner, minced
1 stalk of lemongrass, diced
1/2 cup fresh lime fuice
1/4 cup fish sauce
1lb shrimp, peeled and deveined
1 1/2 cups coconut milk
1/2 lb shitake mushrooms, stemmed and sliced
1 cup cooked corn kernals
1/2 cup chopped fresh cilantro
1 jalapeno or thai chili pepper, diced


In a stockpot, combine broth, giner, lemongrass, lime juice and fish sauce and bring to simmer over medium heat. Gently simmer for 5 minutes, stir in shrimp, coconut milk, mushrooms, cilantro and jalapeno.

Bring soup back to simmer and cook through 4-6 minutes


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