Thai Coconut Soup

Ingredients

Procedure

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.

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

Special Notes

From Allrecipies.com

You can use chicken also or instead of the shrimp. But you need to saute chicken earlier and then saute spices with them.

I used twice the amount of mushrooms and threw in a large handful of spinach in the end. I also added a little extra curry and some ground red pepper to up the spice.