Thai Coconut Soup

Ingredients

• 1 1/2 lbs medium shrimp, peeled and deveined
• 3 (13 1/2 ounce) cans coconut milk
• 3 cups water
• 1 1/2 pieces galangal, thinly sliced, 1 inch each
• 6 stalks lemongrass, bruised and chopped
• 15 kaffir lime leaves, torn in half
• 1 1/2 lbs shiitake mushrooms, sliced
• 1/4 cup lime juice, plus
• 2 tablespoons lime juice
• 1/4 cup fish sauce, plus
• 1 teaspoon fish sauce
• 1/4 cup brown sugar, plus
• 2 tablespoons brown sugar
• 1 1/2 teaspoons curry powder
• 1 tablespoon green onion, thinly sliced
• 1 1/2 teaspoons green onions, thinly sliced
• 1 1/2 teaspoons dried red pepper flakes

Directions

1. 1

   Bring a pot of water to a boil.

2. 2

   Boil the shrimp until cooked, about one minute.

3. 3

   Drain shrimp, and set aside.

4. 4

   Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer.

5. 5

   Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused.

6. 6

   Strain the coconut milk into a new pan and discard the spices.

7. 7

   Simmer the shiitake mushrooms in the coconut milk for five minutes.

8. 8

   Stir in the lime juice, fish sauce, and brown sugar.

9. 9

   Season to taste with curry powder.

10. 10

    To serve, reheat shrimp in the soup, and ladle into serving bowls.

11. 11

    Garnish with green onion and red pepper flakes.