Thai-Style Shrimp Soup by Tom
We have contractors in the house today, so a good time to steal away to the computer and enter the dinner soup that I made last Monday when Barbara was painting with her friend Lin. Barbara had made a version of this soup several years ago, and we both thought it would be a tasty, lower fat dinner to make after a day of activities.
~1 teaspoon vegetable oil
3 lemon grass stalks halved about 5" long (I used a jar of lemongrass already sliced up - about 2 tbs)
3 large shallots chopped
1 green onion sliced (optional)
8 sprigs of fresh cilantro, coarsely chopped
3 tablespoons fish sauce
4 cups (about 2 cans) low-sodium chicken broth
2 14 oz cans of lite coconut milk (you can use full strength coconut milk, but is has much more fat)
1 tablespoon sugar, preferably brown sugar
1/2 lb button mushrooms, cleaned, stems removed and sliced in half
30 uncooked, cleaned and shelled shrimp
3 tablespoons juice from fresh limes
1 tablespoon Thai red curry paste (adjust this to your taste: a little less for less spice, a little more for more heat!)
"We used shrimp but you could use chicken, too. It's the broth that is so wonderful in this soup."