Thai Coconut Shrimp Curry Soup
  • Number of Servings: 8
Ingredients
2.5 tsp A Taste of Thai - Red Curry Paste (by LISAG418) 2 tbsp Ginger, ground 4 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup 1 tbsp Lemon grass (citronella), fresh 3 tbsp Fish Sauce 1 tsp Domino Light Brown Sugar 5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 3 serving Shitake Mushrooms (4 mushrooms, 72 grams) 16 oz Shrimp, cooked
Directions
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.
I added Sirracha Thai pesto Red peppers and Scallions

Serving Size: Makes 8 Services
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 357.0
  • Total Fat: 27.7 g
  • Cholesterol: 110.5 mg
  • Sodium: 1,053.8 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 15.1 g

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