Thai Coconut Soup with Shrimp and Mushrooms

A fragrant Thai coconut soup with shrimp and mushrooms that keeps you full while being low in carbohydrates. The coconut milk is flavored with lemongrass, ginger, and lime.

By yumbelo-Küche · 2 servings · 30 minutes

Ingredients

• 250 g raw shrimp, peeled
• 300 ml coconut milk
• 500 ml water
• 200 g mushrooms
• 1 Stück zucchini
• 2 Stück spring onions
• 1 Stück fresh ginger (thumb-sized)
• 1 Stück lemongrass
• 1 Stück lime
• 1 Stück chili pepper
• 1 Stück garlic clove
• 1 Bund coriander
• 1 EL cooking oil
• salt
• pepper

Method

1. Trim the lemongrass, remove the tough outer leaves, and finely chop the lower half or slice it crosswise into thin rounds. Peel the ginger and cut it into fine slices. Finely chop the garlic, deseed the chili, and cut it into rings.
2. Cut the spring onions into thin rings, keeping the white and green parts separate. Clean the mushrooms and quarter them or slice them. Halve the zucchini and cut it into half-moon slices. Wash the coriander, pick off the leaves, and finely chop the stems.
3. Heat the cooking oil in a pot. Fry the white parts of the spring onions, the lemongrass, ginger, garlic, and half of the chili in it for 2 minutes, until fragrant.
4. Add the mushrooms and cook for another 3 to 4 minutes, until they take on a little color. Pour in the water and coconut milk, add the coriander stems, and bring the soup to a simmer.
5. Let the soup simmer for 8 minutes. Add the zucchini and cook for 3 more minutes, until it is still firm to the bite.
6. Add the shrimp to the soup and cook for 2 to 3 minutes, until they are pink and fully cooked. Do not cook them too long, or they will become tough.
7. Remove the pot from the heat. Stir in the juice of the lime and season with salt and pepper. Divide the soup between two bowls, sprinkle with the green part of the spring onions, the coriander leaves, and the remaining chili, and serve immediately.