Light yet bursting with exotic flavors, this soup is a wonderful starter for any Asian-themed meal.
Serves 4 Prep Time 10 minutes Cooking Time 12 to 14 minutes
4 cups coconut milk
1/4 cup peeled and sliced galangal
3 pieces lemongrass, trimmed and pounded
3 kaffir lime leaves
1 cup 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.
Photography by Aldwin Aspillera | Recipe & Styling by Rachelle Santos
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