Shrimp Coconut Curry Soup

• Gluten free

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 2 tbsp Basil, fresh
  • 2 tbsp Garlic
  • 1/4 cup Green onions
  • 1 Lime, Juice of
  • 1 Red bell pepper
  • 5 oz Shiitake mushroom

• Canned Goods

  • 4 cups Chicken stock
  • 1 (14 oz can Coconut milk, regular
  • 2 tbsp Red curry paste

• Condiments

  • 2 tsp Fish sauce
  • 2 tsp Ginger paste
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Peanut oil

Found on lisasdinnertimedish.com

Description

Ingredients

• 2 tbsp peanut oil
• 5 oz shiitake mushroom, stems removed and thinly sliced
• 1 red bell pepper, finely chopped
• 2 tbsp garlic, minced
• 2 tbsp soy sauce
• 2 tsp ginger paste
• 2 tbsp red curry paste
• 4 cups chicken stock
• 2 tsp fish sauce
• 1 (14 oz) can coconut milk (regular, not light)
• ½ tsp salt
• ½ tsp pepper
• 1 lb large shrimp
• juice of 1 lime
• ¼ cup green onions, sliced
• 2 tbsp fresh basil, chopped

Directions

• Heat peanut oil in a large soup pot over medium heat.
• Sauté mushrooms for about 3 minutes, until they release their moisture.
• Add red pepper and sauté until tender, about another 5 minutes.
• Add garlic and sauté just until fragrant.
• Stir in soy sauce, ginger paste and red curry paste.
• Stir in chicken stock, fish sauce, coconut milk, salt and pepper, bring to a simmer.
• Add shrimp and cook just until shrimp are pink, even if your shrimp are frozen, it should take less than 5 minutes, do not overcook or shrimp will be rubbery.
• Stir in lime juice, green onions and basil.
• Serve immediately.