Thai Coconut Hot Soup

Thai Coconut Hot Soup

Ingredients:

• 250g shrimp (- peeled and deveined)
• 3 cups Jolly Coconut Milk
• 2 cups water
• 1 pc ginger (1 inch, thinly sliced)
• 4 stalks lemon grass (bruised and chopped)
• 10 lime leaves (kaffir, torn in half)
• 1 can Jolly Straw Mushroom (halved) 425g
• 14 cup lime juice or calamansi juice
• 3 tbsps fish sauce
• 14 cups brown sugar
• 1 tsp curry powder
• 1 tbsp green onion (thinly sliced)
• 1 tsp red pepper flakes (dried)

Procedure:

1. Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
2. Pour the Jolly Coconut Milk and 2 cups of water in a large saucepan; bring to a simmer. Add the lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the Jolly Straw Mushroom in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
3. To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.