Coconut Curry and Shrimp Soup

• 4 cups chicken stock
• 2 12 tablespoons sugar
• 2 12 tablespoons fish sauce
• 1 12 teaspoons Thai red curry paste
• 2 (14 ounce) cans unsweetened coconut milk
• 8 ounces mushrooms, sliced
• 1 lb medium shrimp, peeled and deveined
• 13 cup chopped fresh cilantro
• 3 tablespoons lime juice
• whole cilantro leaf (to garnish)

1. In large pot bring stock, sugar, fish sauce and curry paste to a boil; boil for 1 minute.
2. Add coconut milk and return to a boil.
3. Add mushrooms, reduce heat and simmer, about 4 minutes.
4. Add shrimp and simmer until pink and opaque, about 2 minutes.
5. Remove from heat and stir in chopped cilantro and lime juice.
6. Serve garnished with cilantro leaves.

chicken stock, sugar, fish sauce, red curry, unsweetened coconut milk, mushrooms, shrimp, fresh cilantro, lime juice, cilantro leaf

Taken from www.food.com/recipe/coconut-curry-and-shrimp-soup-508191 (may not work)