Light Thai Coconut Soup

Name: Light Thai Coconut Soup
Ingredients: 1 lb medium shrimp, peeled and deveined, reserving shells and juices; 1 carrot, roughly chopped; 2 garlic cloves, peeled and crushed; 1/4 onion, roughly chopped; 1 teaspoon thyme leaves; 4 cups water; 1 tablespoon oil, sesame; 2 tablespoons ginger, freshly grated; 2 tablespoons pickled ginger, pickled (optional); 1 stalk lemongrass, chopped (or 2 tablespoons lemon grass paste); 1 serrano pepper, diced, retaining seeds; 1 tablespoon tamarind paste; 3 tablespoons fish sauce; 3 (13 1/2 ounce) cans light coconut milk; 1 lb mushroom, shiitake, sliced (stems removed); 2 tablespoons fresh lime juice; 1 ounce fresh cilantro; 1 ounce rice vinegar; 4 tablespoons cornstarch

19 ingredients

11 steps

Ingredients

1 lb medium shrimp, peeled and deveined, reserving shells and juices
1 carrot, roughly chopped
2 garlic cloves, peeled and crushed
1/4 onion, roughly chopped
1 teaspoon thyme leaves
4 cups water
1 tablespoon oil, sesame
2 tablespoons ginger, freshly grated
2 tablespoons pickled ginger, pickled (optional)
1 stalk lemongrass, chopped (or 2 tablespoons lemon grass paste)
1 serrano pepper, diced, retaining seeds
1 tablespoon tamarind paste
3 tablespoons fish sauce
3 (13 1/2 ounce) cans light coconut milk
1 lb mushroom, shiitake, sliced (stems removed)
2 tablespoons fresh lime juice
1 ounce fresh cilantro
1 ounce rice vinegar
4 tablespoons cornstarch

Directions

1

If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
2

If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
3

Separate seeds, if any, from tamarind paste and discard.
4

Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute.
5

Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
6

Stir in the fish sauce; simmer for 15 minutes.
7

Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
8

Add the shrimp; cook until no longer translucent (about 5 minutes).
9

Stir in the lime juice and rice vinegar.
10

In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously.
11

Stir in the lime juice and rice vinegar.