Ingredients
Scale
- 1 pound (450g) large shrimp, peeled and deveined
- 1 tablespoon coconut oil (or vegetable oil as a substitute)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, sliced (adjust to taste; use bell pepper for milder flavor)
- 1 can (14 oz) full-fat coconut milk
- 4 cups (1 liter) chicken or vegetable broth
- 2 tablespoons fish sauce (or soy sauce for a vegetarian twist)
- 1 tablespoon lime juice
- 1 teaspoon sugar (optional, to balance the flavors)
- 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
- 1 cup cherry tomatoes, halved
- 2 green onions, sliced for garnish
- Fresh cilantro leaves for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the coconut oil in a large pot over medium heat. As the aroma fills your kitchen, remember how Mama Lou always said, “The smell is the first invitation to a happy meal.” Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, grated ginger, and sliced chili to the pot. Stir for another 2 minutes until fragrant. I always let my kitchen fill with this spicy-sweet scent—it never fails to brighten my mood, just like those afternoons with Ouma when we’d sneak tastes of the simmering broth.
- Pour in the chicken or vegetable broth along with the coconut milk, stirring gently to combine. Bring the mixture to a gentle simmer over medium heat.
- Add the mushrooms and cherry tomatoes, letting them cook for about 5 minutes until tender but still vibrant. This step always reminds me of how Mama Lou taught me to respect the vegetables’ texture—they should never lose their personality in the soup.
- Season the soup with fish sauce, lime juice, and sugar if using. Taste and adjust salt and pepper as needed. This balancing act is where your intuition, much like Mama’s, truly shines.
- Carefully add the shrimp to the simmering soup. Cook for 3-4 minutes or until the shrimp turn pink and curl slightly. Don’t overcook—Ouma and I learned this the hard way once, turning our prized shrimp rubbery!
- Remove the pot from heat and ladle the soup into bowls. Garnish generously with sliced green onions and fresh cilantro leaves for that final burst of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International