Thai Coconut Soup

2 teaspoons vegetable oil

1/2 teaspoon ginger powder

1/2 stalk lemon grass, minced

4 kaffir lime leaves

1 teaspoon red curry paste

3 cups chicken broth

4 teaspoons fish sauce

2 teaspoons light brown sugar

1/2 teaspoon sambal

500 ml coconut milk

1/2 thin sliced onion

110 grams mushrooms, sliced

200 grams shrimp

1 tablespoon fresh lime juice

salt to taste

2 tablespoons chopped fresh cilantro

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, kaffir lime leaves and curry paste in the heated oil for 1 minute.

Pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Strain the liquid and replace in the pot.

Stir in the onions and mushrooms until soft, about 5 minutes. Add the coconut milk and cook 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.