Thai Coconut Soup
Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
2 tablespoons 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.

Stir in the lime juice; season with salt; garnish with cilantro.

Enjoy!

 

From the Full Moon Native recipe files