• 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

① 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.
② Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
③ Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
④ Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
⑤ Serve with Pane Turano.