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
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
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