Thai Curry Soup


3 cloves garlic, minced

1 ½ TBS minced lemongrass

1 tsp salt

1 TBS olive oil

*2 TBS red curry paste 

*32 oz chicken broth 

1 can coconut milk

1/2 cup cooked/steamed potatoes, cubed

1/2 cup fresh mushrooms, sliced

1 TBS lime juice, about half a fresh lime

1/2-1 cup peeled and uncooked medium shrimp

1/4 cup chopped cilantro

2-3 green onions, sliced


Heat olive oil, stir in garlic and lemongrass for about 30-60 secs before adding the curry paste and salt. Heat curry paste for another 30-60 secs, stirring constantly. Pour & stir in 1/2 cup of broth to dissolve curry paste, then add remaining broth. Bring to a boil, then reduce heat to medium low, cover partially and simmer 20 minutes.

Stir in coconut, lime juice, potatoes and mushrooms. Bring back to a boil and then remove from heat.

Stir in cilantro, green onions and shrimp. Soup is ready to serve as soon as the shrimp are pink.

Serve with rice (optional)