Thai-Style Coconut Shrimp Soup

 

1 14-oz can coconut milk

2 c reduced-sodium chicken broth

1 T. garlic, minced

1 stalk fresh lemongrass, cut in 1-in. pieces

1 c mushrooms, sliced

1 T. fresh lime juice

1 T. Thai fish sauce

1 tsp. Thai chili paste or chilis

1 lb. shrimp, peeled and deveined

1/4 C. fresh basil leaves, finely chopped

1/4 C. fresh cilantro, finely chopped

 

Combine coconut milk, broth, ginger, and lemongrass in a medium pot over high heat and bring. Add mushrooms, lime juice, fish sauce, and chili paste. Reduce heat and simmer until mushrooms are tender, about 5-7 minutes. Add shrimp and continue to simmer until cooked through, about 2-3 minutes. Stir in basil and cilantro and serve.