Ingredients

• 1 pound medium shrimp - peeled and deveined
• 2 , 13.5 ounce
• 2 cups water
• 1 , 1 inch
• 4 stalks lemon grass , bruised and chopped
• 10 makruts lime leaves , torn in half
• 1 pound shiitake mushrooms , sliced
• 0.25 cups lime juice
• 3 tablespoons fish sauce
• 0.25 cups brown sugar
• 1 teaspoon curry powder
• 1 tablespoon green onion , thinly sliced
• 1 teaspoon dried red pepper flakes

Instructions

1. 1 Bring a pot of water to a boil. Boil shrimp until cooked, about 1 minute. Drain shrimp and set aside.
2. 2 Pour coconut milk and 2 cups water into a large saucepan; bring to a simmer. Add galangal, lemongrass, and lime leaves; simmer until flavors are infused about 10 minutes.
3. 3 Strain coconut milk into a separate pan and discard spices. Simmer shiitake mushrooms in coconut milk for 5 minutes. Stir in lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
4. 4 To serve, reheat shrimp in soup and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Nutrition per serving