[MC-AllEthnic-Recipes] Coconut Curry Shrimp Soup

 

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Coconut Curry Shrimp Soup

1 13.5-ounce can unsweetened coconut milk
1-1/2 cups chicken broth
1-1/2 cup shitake mushrooms, sliced
3 tablespoons lemongrass
1 tablespoon fish sauce
1 tablespoon minced ginger
1/2 serrano chili, sliced into rounds
1 teaspoon Thai curry paste
3/4 cup cooked shrimp
1/4 cup thinly sliced green onions, for garnish
1 tablespoon sliced basil, for garnish
Freshly squeezed lime juice, to garnish

Combine first 8 ingredients in a large sauce pan. Bring to a boil, reduce
heat and cover. Simmer for 10 minutes to ensure flavors blend.
Add shrimp and cook an additional 3-5 minutes to cook through. Ladle into
bowls, garnish with green onions, basil, and a squeeze of fresh lime.
Serves 4.

From The Christian Science Monitor, posted on Facebook

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