Ok, I sort of have a thing for Thai food lately. I don't know what it is, but the tastes are totally appealing to me lately. Plus, the recipes that I have found have been light and easy.
So, when I found this one on Pinterest a couple weeks back, I knew it was only a matter of time before I had to make it! M & I are doing this for dinner tonight, with some jasmine rice on the side & I can't. wait.
Thai Coconut and Shrimp Soup
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced (**note, my specialty store was all out of lemon grass today, so I bought the jarred, pre-sliced lemon grass, in the International section of my grocery store. If you can't find either, the zest of one lemon -- not the lemon juice -- will be a good substitute)
2 teaspoons red curry paste 2 cups chicken broth
1 1/2 tablespoons fish sauce
1 tablespoon light brown sugar 1 (13.5 ounce) can lite coconut milk
1 can regular coconut milk
1/2 pound fresh button mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice salt to taste
1/4 cup chopped fresh cilantro
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.