Thai Coconut Soup

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Lemons

  Raw, with peel

  100g

• Curry paste

  2 tsp or 10g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Fish sauce

  Ready-to-serve

  3 tbsp or 54g

• Brown sugar

  1 tbsp or 9g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1kg

• Mushrooms

  White, raw

  ½ lb or 227g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

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. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
2. Recipe by: Jessica (source: https://www.allrecipes.com/recipe/146035/the-best-thai-coconut-soup/?clickId=right%20rail1&internalSource=rr_feed_recipe_sb&referringId=42176%20referringContentType%3Drecipe)