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Ingredients
4 servings
1 tablespoonvegetable oil
2 tablespoonsfresh ginger
grated
1 stalklemongrass
minced
2 teaspoonsred curry paste
4 cupschicken broth
3 tablespoonsfish sauce
1 tablespoonlight brown sugar
3 x 13.5 ouncecans coconut milk
0.5 poundfresh shiitake mushrooms
sliced
1 poundshrimp
medium, peeled and deveined
2 tablespoonsfresh lime juice
salt
to taste
¼ cupfresh cilantro
chopped
¼ cupgreen onions
chopped
Instructions
Step 1
Heat oil in a large pot over medium heat. Cook and stir ginger, lemongrass, and curry paste in the heated oil for 1 minute.
Step 2
Slowly pour the chicken broth over the mixture, stirring continually. Stir in fish sauce and brown sugar; simmer for 15 minutes.
Step 3
Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
Step 4
Add shrimp; cook until no longer translucent, about 5 minutes.
Step 5
Stir in lime juice; season with salt; garnish with cilantro and green onions.
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