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Thai Coconut Soup

Thai Coconut Soup

Ingredients
1 tablespoon vegetable oil 2 tablespoons grated fresh ginger 1 stalk lemongrass, 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 to taste 1/4 cup chopped fresh cilantro Pane Turano on the side

Directions
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, 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. Serve with Pane Turano.

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