We recently had dinner with friends, who served this delicious soup (or a very similar recipe), and inspired me to try this myself. Easy, simple, and light, this is a wonderful dish for a cold spring evening.
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 1 stalk lemon grass, minced
- 2 teaspoons red curry paste (forgot this ingredient when I made this, the soup was still great!)
- 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 (or any type of mushroom if you don’t have shiitake)
- 1 pound medium shrimp – peeled and deveined
- 2 tablespoons fresh lime juice, plus lime wedges for garnish
- 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 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 and lime wedges.
You can serve this soup alone, or pair with jasmine rice. Serve with spring rolls or egg rolls, homemade or frozen, whatever your kitchen ambition inspires you to attempt!
You could also substitute two or three cooked, diced chicken breasts for the shrimp if you prefer.