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Coconut Soup Shrimp Recipe

Inspired by Thai Basil Signature Downtown Phoenix

Time30m

Serves4

Coconut soup shrimp, calamari, scallop, sole fillet and green mussel.

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Ingredients

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SOUPS

1 2/3 cup (400 ml) Coconut milk

7.05 oz (200 g) Shrimp, peeled and deveined

5.29 oz (150 g) Calamari, sliced

5.29 oz (150 g) Scallops

5.29 oz (150 g) Sole fillet, cut into pieces

7.05 oz (200 g) Green mussels, cleaned

2 1/8 cup (500 ml) Chicken or vegetable broth

2 stalks Lemongrass stalks, cut into pieces

1 tbs Galangal or ginger, sliced

4 leaves Kaffir lime leaves, torn

2 tbs Fish sauce

2 tbs ReaLime juice

to taste Chili, sliced (optional)

to taste Fresh cilantro, chopped (for garnish)

Method

SOUPS

1

Prepare the Broth

In a large pot, combine the chicken or vegetable broth, coconut milk, lemongrass, galangal (or ginger), and kaffir lime leaves. Bring to a gentle boil over medium heat.

2

Add Seafood

Once the broth is boiling, lower the heat to a simmer. Add the shrimp, calamari, scallops, sole fillet, and green mussels to the pot.

3

Season the Soup

Stir in the fish sauce and lime juice. If you like it spicy, add sliced chili to taste.

4

Simmer

Let the soup simmer for about 5-7 minutes, or until the seafood is cooked through and the mussels have opened.

5

Garnish and Serve

Ladle the soup into bowls and garnish with fresh chopped cilantro. Serve hot.

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