Thai Coconut Soup

Ingredients

• vegetable oil (1 tablespoon)
• grated fresh ginger (2 tablespoons)
• red curry paste (2 teaspoons)
• lemongrass, minced (1 stalk)
• chicken broth (4 cups)
• fish sauce (3 tablespoons)
• light brown sugar (1 tablespoon)
• coconut milk (3 (13.5 ounce) cans)
• fresh shiitake mushrooms, sliced (0.5 pound)
• medium shrimp - peeled and deveined (1 pound)
• fresh lime juice (2 tablespoons)
• salt (0 )
• chopped fresh cilantro (0.25 cup)

Instructions

1. Gather all ingredients.
2. Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
3. Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
4. Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
5. Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
6. Enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 368
• fat: 33 g
• sats: 28 g
• carbs: 9 g
• fibre: 2 g
• protein: 13 g
• salt: 0 g