Thai Coconut Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons canola oil | |
| 6 cups reduced sodium chicken broth | |
| 1 stalk lemon grass | Washed, trimmed and minced |
| 1 teaspoon grated fresh ginger | |
| 1 tablespoon red curry paste | |
| 1 tablespoon fish sauce | |
| 1 (12 oz.) can coconut milk | |
| 2 tablespoons light brown sugar | |
| 8 oz. fresh shitake mushrooms | Washed trimmed and slice |
| ½ lb. medium shrimp, peeled and deveined. | |
| 2 tablespoons lime juice | |
| ¼ teaspoon salt | |
| ¼ cup cups fresh cilantro | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot heat oil to medium high heat. Cook and stir in the ginger, lemongrass and curry. Heat for 1-2 minutes. | |
| 2 | Slowly add chicken broth over the mixture, stirring continuously. | |
| 3 | Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms. Cook until mushrooms are soft. | |
| 4 | Add the shrimp and cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt and garnish with cilantro. | Temperature check must reach 165 °F degrees |
Posted in Soup Recipes
