Recipe of the Week: Coconut Green Curry with Shrimp


This soup is a great introduction to cooking Thai cuisine at home: A lot of ingredients, but very simple steps. Omit the fish sauce and shrimp for a completely vegan dish.

Coconut Green Curry Soup with Shrimp                     yield: 1 gallon


2ea lemongrass, smashed and cut into 2” pieces

5ea bay leaf

3ea chilies, smoked and dried (chipotle)

3bu scallions, sliced ¼” thick

1/2c ginger, fresh and sliced 1/8”

1/4c garlic cloves, minced fine

1ea yellow onion, julienne

4ea carrots, paysanne

3ea Fresno chili, sliced thin

2c shiitake mushrooms, stems removed and caps sliced 1/8” thick

1/4c green curry paste

1 can coconut milk, 13.5fl oz.

1 can coconut cream, 13.5fl oz.

3ea limes, juiced

1/4c fish sauce

3ea star anise, whole

1t anise seed

5ea cardamom pods

TT salt


In a large non-reactive pot, add 1 gallon water, ¼ of the onion, ½ the garlic, 1 bunch of the scallions with tops and bottoms, bay leafs, sliced ginger, star anise, anise seed, cardamom, shiitake stems, any carrot or chili scrap, and smoked chilies. Bring this to a boil and reduce to a simmer.  Let simmer hard for 1-2 hours.  This is your base of the soup.

Flavor, flavor, flavor!

Once base is flavorful, strain off with a fine mesh sieve. Return liquid back into pot.  Add the coconut cream, coconut milk, curry paste, the rest of the onion and garlic, shiitake slices, carrots, 2 pinches of salt and fish sauce.  Return to a boil and reduce to a simmer for 45 minutes or until onions are tender and translucent.  Add the scallion and Fresno slices, and lime juice.  Simmer for another 5 minutes.

Taste the soup. Add more salt, lime or fish sauce here if needed.

This soup should be as rich, punchy, bright and as flavorful as it smells. If it is bland, it is because it’s under-seasoned: Add small amounts of salt and lime juice until a desired balance is reached.

Serve topped with chopped cooked shrimp, cilantro, fresh lime juice, radish, slices of Fresno chili and scallion.

Optional: If I’m having this for dinner, I like to serve this soup over brown rice. You’ll get a little more sustenance and protein out of it to last you through the night.

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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.