Thai Coconut Shrimp Soup

• 1 tbsp Vegetable Oil
• 2 tsp Grated Fresh Ginger
• 1 stalk Lemon Grass, minced
• 2 tsp Red curry paste
• 4 cups Chicken Broth
• 3 tsp Fish Sauce
• 1 tsp Light Brown Sugar
• 3 cans Coconut Milk
• ½ pound Fresh Mushrooms, sliced
• 1 bag Foody’s Medium Shrimp
• 2 tsp Fresh Lime Juice
• ½ cup Chopped Fresh Cilantro
• Salt to taste

• Serves: 8
• Prep Time: 35 mins
• Cook Time: 30 mins

1. Heat the oil in a large pot over medium heat


2. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute


3. Slowly pour the chicken broth over the mixture, stirring continually


4. Stir the fish sauce and brown sugar, simmer for 15 mins


5. Stir in the coconut milk and mushrooms, cook and stir until the mushrooms are soft, about 5 mins


6. Add the shrimps, and cook and no longer translucent about 5 mins. Stir in the lime juice, season with salt, and garnish with cilantro