Thai Coconut Soup
BY Temi Oyinlola
Ingredients
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
1/4 cup chopped fresh cilantro
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
1/4 cup chopped fresh cilantro
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemon grass 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. Enjoy!