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Matt's Thai Coconut Soup

For mom you need to leave out the red curry paste - then add it back in when you serve it to 'those who like it hot' (like Tyler and Kristine!)

Prep
Cook
Serves 8people
Ingredients
1
tbsp vegetable oil
2
tbsp grated fresh ginger
1
stalk lemon grass, minced
2
tsp red curry paste
4
cups chicken broth
3
tbsp fish sauce
1
tbsp light brown sugar
3
oz cans coconut milk
1/2
lb fresh (or dried) shiitake mushrooms, sliced
1
lb medium shrimp or chicken or firm/fried tofu
2
tbsp fresh lime juice
salt to taste
1/4
cup chopped fresh cilantro
lots of and lots of veggies such as
1
can mini corn (from
red peppers
bok choi
tomatoes
Directions
1.
Heat the oil in a large pot over medium heat.
2.
Cook and stir the ginger, lemongrass, and curry paste (if NOT making it for Judy) in the heated oil for 1 minute.
3.
Slowly pour the chicken broth over the mixture, stirring continually.
4.
Stir in the fish sauce and brown sugar; simmer for 15 minutes.
5.
Stir in the coconut milk and mushrooms and all the rest of the veggies
6.
cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes.
7.
Stir in the lime juice; season with salt; garnish with cilantro.

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