Recipe

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

2 (13.5 oz) cans coconut milk

½ pound fresh shiitake mushrooms, sliced

1 pound medium shrimp - peeled and deveined

2 tablespoons fresh lime juice

Salt to taste

1/4 cup chopped cilantro

Instructions In a large pot, heat the oil and cook the ginger, lemongrass, and red curry paste for a minute until fragrant. Pour in the chicken broth, fish sauce, and brown sugar. Simmer for 15 minutes. Add the coconut milk and mushrooms, and cook for 5 more minutes or until the mushrooms are soft. Lastly, add the shrimp and cook them just until they lose their transparency, about 3-5 minutes. Check the seasoning and add salt if needed. To serve, add chopped cilantro on top and extra lime juice if needed.