Ingredients
1 tbsp vegetable oil
2 tbsp grated fresh ginger
1 stem lemon grass, minced
2 tsp red curry paste
4 cups chicken broth
3 tbsp fish sauce
1 tbsp light brown sugar
3 (13.5 ounce) cans coconut milk
105 grams fresh mushrooms (sliced)
1/2 kg medium shrimp (peeled and deveined)
2 tbsp fresh lime juice
salt to taste
1/4 cup chopped fresh coriander
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 for about 5 minutes until the mushrooms are soft. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with coriander.
