the best thai coconut soup

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 2 tablespoons grated fresh ginger
• 1 stalk lemon grass, minced
• 2 teaspoons red curry paste
• 4 cups chicken broth
• 3 tablespoons fish sauce
• 1 tablespoon light brown sugar
• 3 (13.5 ounce) cans coconut milk
• 1/2 pound fresh shiitake mushrooms, sliced
• 1 pound medium shrimp - peeled and deveined
• 2 tablespoons fresh lime juice
• salt to taste
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• 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.