Thai Coconut Shrimp

Instructions

Prepare Your Ingredients
Wash and dry your produce.
Grate the ginger to make about 2 tsp.
Discard loose outer layers from the lemongrass, then use the flat side of your knife to lightly crush it.
Remove and discard mushroom stalks, and thinly slice the caps.
Peel the carrot and slice into ¼“ rounds (use half if large).
Trim the ends off of the snow/sugar peas, and cut in half.
Mix the coconut milk we’ll, until smooth.
Pat the shrimp dry and season with a little salt & pepper.

Start the Soup
Heat ½ Tbsp olive oil in a medium pot over medium heat.
Add the ginger, lemongrass stalk, and ½ the curry paste (more for spicier); stir constantly for 1 minute.
Add 1 cup water, carrots, fish sauce, and ¾ of the sugar.
Bring to a boil, then stir in the chicken broth packet.
Lower heat and simmer for 10 minutes, uncovered, stirring occasionally.

Cook the Rice
Bring 1 cup of salted water to a boil over high heat.
Stir in the rice and 1 tsp. olive oil.
Turn down the heat to low, cover and allow to simmer for 15-17 minutes.

Finish the Soup and Cook the Shrimp
Increase soup’s heat to medium-high.
Add the coconut milk, snow/sugar peas, and the mushrooms.
Bring to a simmer, and cook, stirring occasionally, until the mushrooms are soft, about 5 minutes. Add the shrimp and cook until just turning pink,
about 5 minutes.

Plating
Remove and discard the lemongrass stalk.
Divide the soup between your bowls.
Squeeze in the juice of ¼ lime.
Serve the rice in the soup or in a small bowl on the side. Enjoy!