Easy Thai Coconut Soup

Adapted from a recipe by Jessica at allrecipes.com.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  tablespoon  vegetable oil
• 2  tablespoons  grated fresh ginger (about a 2-inch piece)
• 1  stalk lemongrass, minced
• 2  teaspoons red curry paste
• 4  cups chicken broth
• 3  tablespoons fish sauce
• 1  tablespoon light brown sugar
• 2 (13 1/2ounce) cans coconut milk
• 1⁄2 lb  fresh shiitake mushroom, sliced
• 1  lb medium shrimp, peeled and deveined or 1  lb boneless skinless chicken breast, sliced thin
• 2  cups  steamed white rice or 2  cups  cooked  rice vermicelli
• 2  tablespoons fresh lime juice
•  salt, to taste
• 1⁄4 cup  chopped fresh cilantro

Directions

1. 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.
2. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
3. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. If using chicken, skip to step 5.
4. Add the shrimp; cook until no longer translucent, about 5 minutes. Stir in the rice and lime juice; season with salt; garnish with cilantro.
5. For chicken: add chicken to soup along with mushrooms and poach gently 30-40 minutes until cooked through. Stir in the rice and lime juice; season with salt; garnish with cilantro.