Thai Coconut  Soup

Christi found this recipe on the internet.  Serve it over steamed rice. 

Ingredients

• 1 TBLS vegetable oil
• 2 TBLS grated fresh ginger
• 2 teaspoons red curry paste
• 1 stalk lemon grass, minced
• 4 Cups chicken broth
• 3 TBLS fish sauce
• 1 TBLS light brown sugar
• 3 (13.5 oz) cans coconut milk
• 1/2 pound fresh shitake mushrooms, sliced
• 1 pound medium shrimp (peeled and deveined)
• 2 TBLS fresh lime juice
• salt to taste
• 1/4 Cup chopped fresh cilantro 

Preparation

1. Heat oil in a large pot over medium heat.  Add ginger, curry paste and lemongrass.   Cookand stirin the hot oil for one minute.
   
   
2. Gradually stir in chicken broth, then stir in fish sauce and brown sugar.  Reduce heat to low and simmer for 15 minutes.
   
   
3. Add coconut milk and mushrooms.  Cook and stir until mushrooms are soft, about 5 minutes.
   
   
4. Add shrimp and cook until no longer translucent.  About 5 minutes.  Stir in lime juice.  Season with salt and garnish with cilantro.

Enjoy