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Thai Coconut Soup

1 tablespoon coconut oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, bruised with back of knife and cut into 2-inch pieces)
1 ½ tablespoons red curry paste
3 cups chicken broth
3 tablespoons fish sauce
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined (or chicken)
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

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; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. (if using chicken, add now)  Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

6-8 servings


THM - S