Thai Coconut Soup

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3 cups (750 grams) water

1pc (10 grams) ginger, thinly sliced
4 pieces(60 grams) stalks lemon grass, bruised and trimmed
4 pieces (4 grams) lime leaves or kaffir, torn in half 375 ml coconut cream, canned
1 can (425 grams) JOLLY Straw Mushrooms, drained and halved
1/4 cup(60 ml) calamansi juice
4 Tablespoon (60 ml) fish sauce
1 teaspoon (5 grams) curry powder
1/2 teaspoon (2 grams)red pepper flakes, dried
250 grams shrimp, peeled and deveined
1 Tablespoon (8 grams) green onion, thinly sliced


1. Bring a pot of water to a boil. Add the ginger, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused.

2. Pour the coconut cream, Jolly Straw Mushrooms, calamansi, fish sauce, curry powder and red pepper flakes continue simmering.
3. Drop the shrimps to the pot, cook quickly and turn of heat.
4. Transfer to a soup bowl garnish with green onions.

Yield: 4 - 5 servings


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