This is a classic Thai soup, adapted from Honga's fantastic cookbook.
64 oz chicken broth - Imagine Organic
2 stalks lemongrass, pounded and thinly sliced
Zest of 2 limes (peel using vegetable peeler)
2 inches peeled, fresh ginger, sliced
4 cloves garlic, chopped
2 T Thai Kitchen red curry paste
¼ cup fish sauce
¼ cup lemon juice, freshly squeezed
2 T tamarind paste
2 T sugar
¼ cup tomato sauce or a equivalent chopped tomatoes
2 stalks celery, sliced
Handful mushrooms, thinly sliced (optional)
1 # shrimp, peeled and cleaned
2-3 green onions, sliced on diagonal
¼ cup fresh cilantro, chopped
Add stock, lemongrass, lime zest, ginger, garlic and curry paste to a soup pot and bring to a boil, stirring to blend all ingredients. Turn down heat and simmer for 20-30 minutes.
Add fish sauce, lemon juice, tamarind, tomato sauce or tomatoes and sugar and simmer another 10-15 minutes.
Use a mesh strainer to strain the soup into a separate soup pot. Add the celery and mushrooms to the strained soup and simmer for 5-10 minutes.
Add shrimp and boil another 3-5 minutes or until cooked through. Add green onions and cilantro and serve.