Thai Coconut Soup Recipe

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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


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.


brazilian cheese

Brazilian Cheese Bread

Preheat oven to 375 degrees F (190 degrees C). Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil. Remove from heat immediately and stir in flour and garlic until smooth.

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