Thai Coconut Soup (for four)

By gvcathy

Ingredients

• 1-1/2 teaspoons vegetable oil
• 1 tablespoon grated fresh ginger
• 1/2 stalk lemon grass, minced
• 1 teaspoon red curry paste
• 2 cups chicken broth
• 1 tablespoon and 1-1/2 teaspoons fish sauce
• 1-1/2 teaspoons light brown sugar
• 1-1/2 (13.5 ounce) cans coconut milk
• 1/4 pound fresh shiitake mushrooms, sliced
• 1/2 pound medium shrimp - peeled and deveined
• 1 tablespoon fresh lime juice
• salt to taste
• 2 tablespoons chopped fresh cilantro

Preparation

Step 1

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.