Ingredients
Scale
- 1 tablespoon (15 ml) vegetable oil
- 2 tablespoons (30 g) grated fresh ginger
- 2 teaspoons (10 g) red curry paste
- 1 stalk lemongrass, minced
- 4 cups (960 ml) chicken broth
- 3 tablespoons (45 ml) fish sauce
- 1 tablespoon (12 g) light brown sugar
- 3 (13.5 ounce or 400 ml) cans coconut milk
- 0.5 pound (225 g) fresh shiitake mushrooms, sliced
- 1 pound (450 g) medium shrimp, peeled and deveined
- 2 tablespoons (30 ml) fresh lime juice
- Salt to taste
- 0.25 cup (15 g) chopped fresh cilantro
Instructions
- Gather all ingredients.
- 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 until fragrant.
- Gradually stir in chicken broth and then add fish sauce and brown sugar. Reduce the heat to low and simmer for 15 minutes.
- Add coconut milk and mushrooms to the pot. Cook and stir until mushrooms are soft, about 5 minutes.
- Add shrimp to the pot. Cook until the shrimp are no longer translucent, about 5 minutes.
- Stir in lime juice. Season with salt to taste and garnish with chopped cilantro.
- Enjoy!
Notes
Make-ahead and store in an airtight container for optimal freshness. Add shrimp just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
- Diet: Gluten-Free