Thai Coconut Soup AKA Tom Kha Gai

Inspiration: AllRecipes

Try serving this over barley to add a little body to the texture. The grains will soak up some of the broth and soften. Plus, barley is like...super good for you.

Ingredients

1 tbsp vegetable oil

2 tbsp grated fresh ginger

1 stalk lemongrass, minced

2 tsp red curry paste

4 cups chicken broth

3 tbsps fish sauce

1 tbsp light brown sugar

3 (13.5 oz) cans lite coconut milk

1/2 lb fresh shiitake mushrooms, sliced

1 lb medium shrimp - peeled and deveined

2 tbsp fresh lime juice

Salt to taste

1/4 cup chopped fresh cilantro

Preparation

1. 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

2. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes

3. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes

4. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro