1 TBSP olive oil
2 TBSP grated fresh ginger (or Galangal root)
1 stalk lemongrass finely minced (or 1 tsp lemongrass paste)
2 tsp red curry paste
2 cartons Kettle and Fire Coconut Curry and Lime chicken broth or 4 cups homemade chicken broth
2 TBSP fish sauce
1 TBSP maple syrup
1 can coconut milk
1/2 lb fresh shiitake mushrooms sliced
1 lb medium shrimp, peeled and deveined or roasted chicken, diced
2 TBSP fresh lime juice with more slices to add when serving (or Kaffir lime leaves to broth)
Salt to taste
1/4 cup chopped fresh cilantro
Galangal root – In place of regular ginger, use galangal root or Siamese ginger. This ingredient gives the dish a spicy, zingy flavor. It looks a bit like ginger, though the skin is smoother and paler. The inside comes in a range of colors (white, yellow, and pink). Slice a 2-inch section thinly and add to the pot at the same time you add the broth. Strain out the slices after simmering for 10 minutes and before you add the vegetables. Tip: Order dried galangal slices like these and follow the package instructions to rehydrate before adding to the soup.
Kaffir lime leaves – In place of lime juice, try Kaffir lime leaves. Kaffir lime is a bumpy fruit different from the kind we use in the U.S. that has very little juice. These leaves have a strong citrus fragrance that is used in many Southeast Asian dishes to cover fishy smells. Crush 10 Kaffir lime leaves in your hand to release the oils and add them when you add the broth. Strain out the leaves after simmering for 10 minutes and before you add the vegetables.
Heat olive oil in a large pot over medium heat. Add the ginger, lemongrass, and curry and stir to heat.
Add chicken broth, fish sauce and maple syrup and simmer for 10 minutes.
Stir in coconut milk and mushrooms and cook for another 5 minutes.
Add shrimp and cook an additional 5 minutes.
Remove from heat and add lime juice and salt to taste.
Notes: Serve with chopped cilantro and lime wedges if desired.
SOURCE: Wellness Mama