A warm and delicious soup that is full of immune boosters to help you get through the winter.
In a large pot over medium-high heat, melt the margarine. Add the chili and the lemongrass and cook until soft, about 3 minutes. Add the garlic and the ginger. Stir frequently until you can smell the garlic, about 30 seconds. Add the chicken broth and coconut milk and allow to simmer for 10 minutes.
Add the remaining ingredients and cook until the shrimp is cooked through, about 5 minutes. Taste and adjust seasoning to your personal preference.
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This had good flavor. I used Thai red chile paste instead of the chile. the lemongrass never got tender but had good flavor. I will try again with chicken and mushrooms.
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Sondra Stephens on 1.13.2012
This was good. I used Thai red chile paste instead of the chile and it came out fine. I used more basil. Next time will try chicken and/or mushrooms. My husband didn’t think the shrimp added anything.