Recipes of the Month

Thai Curry Soup


  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 1 stalk lemon grass, minced
  • 2 teaspoons red curry paste
  • 4 cups chicken broth
  • 3 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 3 (13.5 ounce) cans coconut milk
  • 1/2 pound fresh shiitake mushrooms, sliced
  • 1 pound medium shrimp – peeled and deveined
  • 2 tablespoons fresh lime juice
  • salt to taste
  • 1/4 cup chopped fresh cilantro



Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemon­grass, and curry paste in the heated oil for 1 minute.

Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.

Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes.

Stir in the lime juice; season with salt; garnish with cilantro. Serves eight people. Ready in about 25 minutes.

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