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Authentic Thai Coconut Soup

"This soup is for Asian-food fans. If you've got all the components handy it's clean to prepare and makes the right consolation food. If not, it best takes one journey the Asian market. It's so flexible you can make it vegetarian or substitute fowl for shrimp. Enjoy!!"

Ingredients :

1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in 1/2
1 pound shiitake mushrooms, sliced
1/four cup lime juice
three tablespoons fish sauce
1/four cup brown sugar
1 teaspoon curry powder
1 tablespoon inexperienced onion, thinly sliced
1 teaspoon dried red pepper flakes

Instructions :

Prep : 15M	Cook : 8M	Ready in : 40M

Bring a pot of water to a boil. Boil the shrimp till cooked, approximately one minute. Drain shrimp, and set aside.
Pour the coconut milk and a couple of cups of water in a big saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 mins, or till the flavors are infused. Strain the coconut milk into a brand new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir inside the lime juice, fish sauce, and brown sugar. Season to flavor with curry powder.
To serve, reheat shrimp inside the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Notes :

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