Thai Coconut Soup

" Delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had."

IngredientsOn

v  1 tablespoon vegetable oil

v  2 tablespoons grated fresh ginger

v  1 stalk lemon grass, minced

v  2 teaspoons red curry paste

v  4 cups chicken broth

v  3 tablespoons fish sauce

v  1 tablespoon light brown sugar

v  3 (13.5 ounce) cans coconut milk

v  1/2 pound fresh shiitake mushrooms, sliced

v  1 pound medium shrimp - peeled and deveined

v  2 tablespoons fresh lime juice

v  salt to taste

v  1/4 cup chopped fresh cilantro

Directions

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.