Products:
500 g of shelled shrimp
250 g of shiitake mushrooms, cut
1 tablespoon of oil
2 tablespoons of grated ginger
1 stalk of lemongrass, chopped
2 tablespoons red curry sauce
4 cups chicken broth
3 tablespoons of ready-made fish sauce
1 tablespoon of brown sugar
350 ml coconut milk
2 tablespoons of fresh lemon juice
salt and pepper to taste
¼ cup fresh coriander
Preparation:
Heat the oil in a deep pot at medium temperature. Fry ginger, lemon grass, curry paste for about 1 minute. Slowly pour the chicken broth as you stir constantly. Add fish sauce and brown sugar. Season for 15 minutes.
Stir coconut milk and mushrooms. Stir until the soup starts to get a creamy texture. Add the shrimp after 5-6 minutes of sneezing and cook for not more than 5-6 minutes or until they become transparent.
Season with lemon juice, salt and garnish with fresh chopped coriander.