Coconut Shrimp Soup
2 tsp. cooking oil
1 T green curry paste
2 tsp. finely grated gingerroot
2 garlic cloves, minced (or ½ tsp. garlic powder)
2 cans light coconut milk (14 oz. each)
1 cup prepared chicken broth
4 oz. snow peas, trimmed and thinly sliced lengthwise
1 stalk of lemon grass, halved
2 tsp. brown sugar, packed
2 tsp. fish sauce
1 lb. shrimp, peeled and deveined
3 T chopped, fresh basil (or 2 ¼ tsp dried)
3 T chopped, fresh cilantro
Heat cooking oil in large saucepan on medium-high. Add next 3 ingredients. Heat and stir for 1 to 2 minutes until fragrant.
Add next six ingredients. Stir. Bring to a boil. Reduce heat to medium. Boil gently, covered, for 2 minutes to blend flavors.
Add remaining 3 ingredients. Stir. Reduce heat to medium-low. Cook, uncovered, for 3 to 5 minutes, stirring often, until shrimp turn pink. Discard lemon grass.
Makes about 6 cups.