Best Thai Coconut Curry Soup

• 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

1. 1.teat 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.
2. Nutrition
3. Information
4. Servings Per Recipe: 8
5. Calories: 368
6. Amount Per Serving
7. Total Fat: 32.9g
8. Cholesterol: 86mg
9. Sodium: 609mg
10. Amount Per Serving
11. Total Carbs: 8.9g
12. Dietary Fiber: 2g
13. Protein: 13.2g

vegetable oil, ginger, lemon grass, red curry, chicken broth, fish sauce, light brown sugar, coconut milk, shiitake mushrooms, shrimp, lime juice, salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/best-thai-coconut-curry-soup-51811601 (may not work)