The Best Thai Coconut Soup ​

Servings: 12

Ingredients

	1 1/2 tablespoons vegetable oil
	3 tablespoons grated fresh ginger
	1 1/2 stalks lemons grass, minced
	1 tablespoon red curry paste
	4 1/2 tablespoons fish sauces
	1 1/2 tablespoons light brown sugar
	4 1/2 (13.5 ounce) cans coconut milk
	3/4 pound fresh shiitake mushrooms, sliced
	1 1/2 pounds medium shrimp - peeled and deveined
	6 cups chicken broth
	3 tablespoons fresh lime juice
	1 1/2 pinches salt to taste
	6 tablespoons chopped fresh cilantro

Directions

Step 1 Heat the oil in a sizable 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 a quarter-hour. Stir in the coconut milk and mushrooms; cook and stir before mushrooms are soft, about five minutes. Add the shrimp; cook until no more translucent about five minutes. Stir in the lime juice; season with salt; garnish with cilantro.