Quick Thai Coconut Soup

I’m feeling a little Sandra Lee lately, but sometimes you need Trader Joes to meet you half way in the kitchen. Last night I made a quick Thai Coconut Soup with Trader Joe’s egg rolls on the side.

  1. start 1 clove of chopped garlic, teaspoon of grated ginger, zest of one lime, half of a Thai chili, and a pinch of salt in the pan with a drizzle of oil
  2. add one small can coconut milk and one carton low sodium chicken or vegetable stock.
  3. bring ingredients to a boil and add thinly sliced white button mushrooms, diced tomato, chopped green onion, squeeze of a lime, and red pepper flakes. Mix in about 2 teaspoons of soy sauce and two dashes of fish sauce if you have it on hand.
  4. Cook on medium heat for about 10 minutes and add shrimp and cook until pink. Garnish with fresh cilantro, lime and extra srichacha.

*The first round of this soup I had Pho noodles on hand and tossed those in too!

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2 Comments

  1. Nataly

     /  March 15, 2012

    I am going to make this Sunday! Thanks, Brandy!

    Reply

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