Thai Shrimp Soup
This soup is aromatic and full of rich flavors and is perfect for either a family dinner or for entertaining. Typical Thai cuisine would call for fresh kaffir lime leaves but those are sometimes hard to find in local markets so as a substitute I used fresh lime juice and lime zest.
1 pound medium shrimp, peeled and deveined
2 (13.6 ounce) cans canned coconut milk
1 cup chicken broth
2 cups water
1 inch piece of fresh ginger, thinly sliced
4 stalks lemon grass, bruised and chopped
1 teaspoon fish stock
Zest of 1 lime
3/4 pound fresh shiitake mushrooms, stems removed and sliced
1 teaspoon red pepper flakes
Juice from 2 ripe limes
2 tablespoons brown sugar
1 teaspoon curry powder
3 stalks green onion, sliced
Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
Pour the coconut milk, water, and chicken broth in a large saucepan and bring to a simmer. Add the ginger, lemon grass, and lime zest and simmer for 20 minutes. Strain the coconut milk and discard the spices.
Return the coconut milk to the pot and add the shiitake mushrooms and simmer for an additional 7-8 minutes.
Next, stir in the lime juice, brown sugar, curry powder, green onions. Add the shrimp to warm and serve.