Light Thai Coconut Soup

You can make one of the world's most exotic soups without having to worry about the calorie content if you follow this recipe.

Steps

If making the stock , combine carrots , garlic , onion , thyme , and water in a large pot and bring to a boil , then lower to a simmer.

Add shells and juices reserved from the shrimp.

Cover and allow to simmer for at least half an hour.

Strain liquids out and set aside.

If not making the stock , bring pre-made stock to a boil , then lower to a simmer.

Add shells and juices reserved from the shrimp.

Cover and allow to simmer for at least half an hour.

Strain liquids out and set aside.

Separate seeds , if any , from tamarind paste and discard.

Heat the oil in a small pan over medium heat.

Stir in the ginger , lemon grass , pepper , tamarind paste for 1 minute.

Slowly pour all but 1 cup of the stock over the mixture , stirring continually.

Stir in the fish sauce.

Simmer for 15 minutes.

Stir in the coconut milk , mushrooms , and cilantro.

Cook and stir until the mushrooms are soft.

Add the shrimp.

Cook until no longer translucent.

Stir in the lime juice and rice vinegar.

Ingredients

medium shrimp, carrot, garlic cloves, onion, thyme leaves, water, oil, ginger, pickled ginger, lemongrass, serrano pepper, tamarind paste, fish sauce, light coconut milk, mushroom, fresh lime juice, fresh cilantro, rice vinegar, cornstarch