Ingredient:
1 tbsp vegetable oil
2 tbsp grated fresh ginger
1 stalk lemon grass, minced
2 tsp red curry paste
4 cups chicken broth
3 tbsp fish sauce
1 tbsp light brown sugar
3 cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tbsp fresh lime juice salt to taste
1/4 cup chopped fresh cilantro
Method:
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.-WTN
1 tbsp vegetable oil
2 tbsp grated fresh ginger
1 stalk lemon grass, minced
2 tsp red curry paste
4 cups chicken broth
3 tbsp fish sauce
1 tbsp light brown sugar
3 cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tbsp fresh lime juice salt to taste
1/4 cup chopped fresh cilantro
Method:
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.-WTN
