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Thai Shrimp Coconut Soup with Oyster Mushroom

posted Mar 17, 2012, 6:10 AM by Ministry of Mushrooms   [ updated Mar 17, 2012, 8:17 AM ]


4 cups coconut milk (make homemade coconut milk here)
1/4 cup peeled and sliced galangal
3 pieces lemongrass, trimmed and pounded
3 kaffir lime leaves
125 grams MoM fresh oyster mushrooms
12 pieces medium shrimp, shelled and deveined with tails left on
sugar and fish sauce to taste
1 cup coconut cream 
1/4 cup lime juice
1/4 cup cilantro leaves 
2 pieces bird’s eye chili (siling labuyo), chopped (optional)

  1. In a stockpot, combine coconut milk, galangal, lemongrass, and kaffir lime leaves. Bring to a boil then reduce to a simmer, 10 to 12 minutes.
  2. Add oyster mushrooms and shrimp. Season with sugar and fish sauce. Let shrimp cook just until opaque, about 1 minute. Add coconut cream and remove pot from the heat.
  3. Stir in lime juice, cilantro, and chili. Serve immediately.