Thai Coconut Soup

By NicoleP

Ingredients

• 1 tbspvegetable oil
• 2 tbsp grated fresh ginger
• 1 stalk lemon grass, minced
• 2 tsp red curry paste
• 4 cups chicken broth
• 3 tbsp fish sauce
• 1 tbsp light brown sugar
• 3 (13.5 oz) can coconut milk
• 1/2 lb fresh shitake mushrooms, sliced
• 1 lb medium shrimp - peeled and deveined
• 2 tbsp fresh lime juice
• salt to taste
• 1/4 cup 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.