Thai Coconut Soup

• 2 Tablespoons Olive Oil, Divided
• 16 Large Shrimp, Peeled And Deveined
• 2 whole Carrots, Peeled And Sliced
• 2 cloves Garlic, Minced
• 1 teaspoon Ginger, Minced
• 3 teaspoons Red Curry Paste
• 29 ounces, fluid Low Sodium Chicken Broth
• 1 teaspoon Fish Sauce
• 3/4 cups Coconut Milk
• 1-1/2 cup Shiitaki Mushrooms
• 2 Tablespoons Chopped Green Onion
• 2 teaspoons Sriracha
• 2 Tablespoons Lime Juice
• 2 Tablespoons Cilantro Leaves

1. Add 1 tablespoon olive oil to a large pot. Saute shrimp over medium heat until they are fully cooked (should take about 3 to 4 minutes). Take shrimp out of pot and set aside.
2. Add remaining 1 tablespoon olive oil to the same large pot. Add in carrots and cook for 3 minutes. Add in garlic and ginger and cook for an additional minute. Stir in curry paste, broth and fish sauce. Bring to a boil and simmer for 10 minutes.
3. Stir in coconut milk and mushrooms. Cook for 4 minutes until mushrooms are tender. Add in shrimp, green onion, Sriracha, lime and cilantro. Stir to combine and serve immediately. Garnish each plate with additional cilantro, and serve with extra Sriracha on the side.

olive oil, shrimp, carrots, garlic, ginger, red curry, fluid, fish sauce, coconut milk, mushrooms, green onion, sriracha, lime juice, cilantro

Taken from tastykitchen.com/recipes/soups/thai-coconut-soup-3/ (may not work)