Ingredients
1 tbsp vegetable oil
2 tbsp grated fresh ginger
2 tsp red curry paste
1 stalk lemongrass, minced
4 cups chicken broth
3 tbsp fish sauce
1 tbsp light brown sugar
3 cans (13.5 oz each) coconut milk
0.5 lb fresh shiitake mushrooms, sliced
1 lb medium shrimp - peeled and deveined
2 tbsp fresh lime juice
salt to taste
0.25 cup chopped fresh cilantro
Directions
1
Prepare all ingredients.
2
In a large pot, heat oil over medium heat. Add ginger, red curry paste, and lemongrass; cook for 1 minute, stirring constantly.
3
Gradually pour in chicken broth, followed by fish sauce and brown sugar. Reduce heat to low and simmer for 15 minutes.
4
Stir in coconut milk and shiitake mushrooms. Cook until the mushrooms are tender, about 5 minutes.
5
Add shrimp and cook until they're no longer translucent, approximately 5 minutes. Pour in lime juice, season with salt, then garnish with cilantro.
6
Serve and savor your delicious Thai coconut shrimp soup!
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