Thai coconut soup with shrimp and mushrooms
- 12 oz shrimp
- 2 ½ tbsp minced ginger
- 2 shallots
- 2 cups white mushrooms, pre-sliced
- 2 ⅔ cups vegetable broth
- 2 tsp minced garlic
- 2 ⅔ cups full-fat coconut milk
- 2 tbsp fish sauce
- ½ cup chopped cilantro
- ¾ lime
Defrost, peel and devein shrimp if necessary. Peel and grate ginger. Thinly slice shallots and white mushrooms.
In a pot over medium heat, combine broth, ginger, shallots, garlic and white mushrooms. Bring to a boil, then reduce heat to a simmer and cook 4 minutes.
Add shrimp, full-fat coconut milk and fish sauce. Simmer until shrimp is cooked through, another 4 minutes.
While soup simmers, coarsely chop cilantro. Season soup with lime juice, cilantro and salt to taste.