INGREDIENTS:
•1 tablespoon vegetable oil
•2 tablespoons grated fresh ginger
•1 stalk lemon grass, 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
INSTRUCTIONS :
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.
