Thai Coconut Soup with Shrimp

Servings: 2 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently. Serve with Brown Rice or Jasmine Rice or Low Sodium Jasmine Rice.

Ingredients

• 1 Tbsp sesame oil
• 1 Tbsp fresh ginger (peeled and finely minced)
• 2 large green onions (sliced crosswise)
• 4 ounces shiitake mushroom caps (thinly sliced)
• 2 cups no salt added shrimp or vegetable stock
• 1 cup light coconut milk
• 1 large stalk lemongrass (about 8 inches)
• 2 tsp red curry paste
• 2 tsp low sodium soy sauce or gluten-free tamari sauce
• 1 tsp fish sauce
• 8 ounces shrimp (peeled and deveined)
• 2 Tbsp cilantro (coarsely chopped)

Place the sesame oil in a medium sauce pan over medium heat.

Add the minced ginger and cook slowly for about 2 minutes.

Add the white part of the green onions and cook for another minute.

Add the sliced mushrooms and cook for about 3 minutes.

Add the vegetable stock, coconut milk, curry paste, soy sauce and fish sauce. Stir well.

Slice the lemongrass stalks lengthwise and then tie in the center with a string. Add to the pan.

Reduce the heat to medium low so that the soup is barely simmering.

Cook slowly for 20 minutes. (You can make the rice while the soup is cooking.)

Add the shrimp and the green part of the green onions.

Cook for about 5 minutes until the shrimp are done.

Remove the lemongrass and discard.

Serve over rice then top with cilantro.