Thai Coconut Shrimp Soup

This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a coconut milk flavored broth.

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 (use light to reduce the calories)
  
• 1/2 pound fresh shiitake mushrooms, sliced
  
• 1 pound medium shrimp - peeled and deveined
  
• 2 tablespoons fresh lime juice
  
• salt to taste
  
• 1/4 cup chopped fresh cilantro
  

DIRECTIONS:

1. Heat the oil in a large pot over medium heat. 
2. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. 
3. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. 
4. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. 
5. Add the shrimp; cook until no longer translucent about 5 minutes. 
6. Stir in the lime juice; season with salt; garnish with cilantro.
   

NUTRITION INFORMATION:
Servings Per Recipe: 8

• Calories: 368  (substitute light coconut milk for a savings of about 100 calories per serving)
  
• Total Fat: 32.9g
  
• Cholesterol: 86mg
• Sodium: 609mg
• Total Carbs: 8.9g
• Dietary Fiber: 2g
• Protein: 13.2g