Shrimp Coconut Curry Soup Recipe

INGREDIENTS:

• 2 tbsp peanut oil
• 5 oz shiitake mushroom, stems removed and thinly sliced
• 1 red bell pepper, finely chopped
• 2 tbsp garlic, minced
• 2 tbsp soy sauce
• 2 tsp ginger paste
• 2 tbsp red curry paste
• 4 cups chicken stock
• 2 tsp fish sauce
• 1 (14 oz) can coconut milk (regular, not light)
• ½ tsp salt
• ½ tsp pepper
• 1 lb large shrimp
• juice of 1 lime
• ¼ cup green onions, sliced
• 2 tbsp fresh basil, chopped

INSTRUCTIONS:

1. Heat peanut oil in a large soup pot over medium heat.
2. Sauté mushrooms for about 3 minutes, until they release their moisture.
3. Add red pepper and sauté until tender, about another 5 minutes.
4. Add garlic and sauté just until fragrant.
5. Stir in soy sauce, ginger paste and red curry paste.
6. Stir in chicken stock, fish sauce, coconut milk, salt and pepper, bring to a simmer.
7. Add shrimp and cook just until shrimp are pink, even if your shrimp are frozen, it should take less than 5 minutes, do not overcook or shrimp will be rubbery.
8. Stir in lime juice, green onions and basil.
9. Serve immediately.

Source: Lisa's Dinner Time Dish

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