Thai Shrimp (chili) Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 14 ounces light coconut milk
• 1 1/2 tablespoons chopped fresh ginger
• 2 -3 teaspoons chili paste with garlic
• 1 1/2-2 lbs uncooked shrimp, peeled (medium-size)
• 2 tablespoons all-purpose flour
• 3 tablespoons low sodium soy sauce
• 14 1/2 ounces diced tomatoes, undrained (i use ones with green chiles)
• 1/2 cup sliced green onion
• 2 tablespoons fresh lime juice
• 1/2 teaspoon brown sugar
• 1 1/2 cups fresh mushrooms, sliced (i use a mix of crimini and oyster)
• chopped cilantro (for garnish, optional)

Recipe

• 1 combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. remove shrimp with a slotted spoon.
• 2 combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
• 3 add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
• 4 stir in mushrooms and cook for 2 minutes.
• 5 return the shrimp to the pan and cook until thoroughly heated.
• 6 serve sprinkled with cilantro, if desired.