Ingredients

1 Tbs vegetable oil
2 Tbs grated fresh ginger
2 tsp red curry paste
1 stalk lemon grass, minced
4 cups chicken broth
3 Tbs fish sauce
1 Tbs light brown sugar
3 (13.5 oz) cans coconut milk
½ lb fresh shiitake mushrooms, sliced
1 lb medium shrimp – peeled and deveined
2 Tbs fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Directions

Step 1

Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.

Step 2

Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.

Step 3

Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.

Step 4

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