Directions
If you’re looking for healthy recipes that are super easy to make and full of flavor, then you should definitely try this protein Thai coconut milk soup.
You can prepare it in two variants, with chicken or shrimp, the choice is yours. It is served warm, and depending on the taste you prefer, you can also prepare it spicy.
“When healthy food tastes good”, this sentence definitely fully describes this delicious soup with a citrus flavor.
You can keep it covered in the refrigerator for up to three days by reheating before serving.
How to prepare this soup, follow the ingredients below.
For two servings
16 pieces of shrimp (8 per serving)
500 ml of coconut milk
250 ml of water
lemon grass (1 piece)
2 cm galangal
parsley
2-3 cloves of garlic
1 tablespoon fish sauce
chili peppers to taste
1 lime
Preparation
Start by cleaning the shrimps, if you can find cleaned ones you will save time. Add chopped parsley, garlic and squeeze some lime juice into them. Stir to infuse the flavors and let them marinate briefly while you prepare the soup.
In a saucepan over medium heat, add the coconut milk and water, stir to combine. While the milk is heating, chop the lemon grass into small pieces, chop the galangal into thin pieces and press them well with a pestle to release the juices. Then add them to the coconut milk. The milk does not need to boil, it is enough just to evaporate at a medium temperature. Be careful of the temperature because it is important to keep this soup smooth and silky. You can also add crushed chili to the milk to taste.
Stir the soup occasionally with a spoon until the citrus flavors and aromas are released nicely. Fifteen minutes on low heat with occasional stirring is enough and then add the shrimps. Towards the end, before adding the shrimp to the milk, remove the lemongrass and galangal with a strainer to keep the soup milky and clear.
After adding the shrimps, stir for another few minutes and remove from the heat. At the end, add a spoonful of fish sauce, chopped parsley, chili peppers for taste and decoration and serve with a slice of lime. Squeeze on the fresh lime juice and enjoy the taste of this wonderful Thai coconut soup.
The soup has a deep citrus flavor that comes from the galangal, lemongrass and lime. If you add a little hot chili, you will not regret it, even if you are not a fan of spicy, but the fat from the coconut milk blends all the flavors perfectly, and the spicyness softens and develops the flavors.
As a substitute for shrimp, you can add chicken to this soup.
Have a good appetite!
