1 13.5-ounce can unsweetened coconut milk
1-1/2 cups chicken broth
1-1/2 cup shitake mushrooms, sliced
3 tablespoons lemongrass, diced*
1 tablespoon fish sauce
1 tablespoon minced ginger
1/2 serrano chili, sliced into rounds
1 teaspoon Thai curry paste
3/4 cup cooked shrimp
1/4 cup thinly sliced green onions, for garnish
1 tablespoon sliced basil, for garnish
Freshly squeezed lime juice, to garnish
*Some supermarkets sell diced lemongrass in tubes in the produce section.
1. Combine first 8 ingredients in a large sauce pan. Bring to a boil, reduce heat and cover. Simmer for 10 minutes to ensure flavors blend.
2. Add shrimp and cook an additional 3-5 minutes to cook through.
3. Ladle into bowls, garnish with green onions, basil, and a squeeze of fresh lime.