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Coconut Curry Soup and Shrimp
By Serves 6

Curry is a fantastic blend of spices often found in Asian and Indian cuisine. Careful, it can be hot!

Prep Time: 10m
Cook Time: 10m

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  1. 4 cups chicken broth
  2. 1 lemongrass stalk, cut into 1-inch pieces and crushed
  3. 1 (3-inch) piece fresh ginger, thinly sliced
  4. 3 tbsp curry powder
  5. 1 pound, shrimp
  6. 1 (8-ounce) can straw mushrooms, drained and rinsed
  7. 4 small green Thai chiles, sliced very thin
  8. 4 Tablespoons fish sauce
  9. 2 Tablespoons sugar
  10. 1 (13-ounce) can coconut milk
  11. ¼ cup freshly squeezed lime juice
  12. ¼ cup fresh chopped cilantro leaves
  13. 1 × Salt and freshly ground black pepper

You may also need:

A Pot, Bowl

Step 1:

In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves, and ginger. Lower heat, cover, and simmer for 10 minutes to infuse the broth with flavor.

Step 2:

Strain the infused broth, discard the aromatics, and return the broth to the pot.

Step 3:

Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through.

Step 4:

Finally, season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.

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