Thai Shrimp Soup

By TrayH

“This tasty soup comes together in minutes, and it’s a real crowd pleaser. The ingredients are available in mylittle Maine grocery store, too.” —Jessie Grearson-Sapat, Falmouth, Maine

Ingredients

• 1 medium onion, chopped
• 1 tablespoon Olive Oil
• 4 cups reduced-sodium chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon fish sauce or soy sauce
• 1 tablespoon red curry paste
• 1 lemon grass stalk
• 1 pound uncooked large shrimp, peeled and deveined
• 1-1/2 cups frozen shelled edamame
• 1 can (13.66 ounces) light coconut milk
• 1 can (8-3/4 ounces) whole baby corn, drained and cut in half
• 1/2 cup bamboo shoots
• 1/4 cup fresh basil leaves, torn
• 1/4 cup minced fresh cilantro
• 2 tablespoons lime juice
• 1-1/2 teaspoons grated lime peel
• 1 teaspoon curry powder

Preparation

Step 1

* In a Dutch oven, saute onion in oil until tender.

* Add the broth, brown sugar, ginger, fish(or soy)sauce, curry paste and lemon grass. Bring to a boil.

* Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink.

* Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime peel and curry powder; heat through.

* Discard lemon grass.

Yield: 8 servings (2 quarts).