Thai Coconut Lemongrass Soup

Ingredients

• 1 pound shrimp - peeled and deveined
• 2 (13.5 ounce) cans canned coconut milk
• 2 cups vegetable or chicken broth
• 4-6 slices fresh ginger
• 4 stalks lemongrass, bruised and chopped
• 10 kaffir lime leaves, torn in half
• 3 carrots, chopped
• 1 red or orange pepper, chopped
• 1 cup cabbage, chopped into thin strips
• 1/4 cup fresh lime juice
• 3 tablespoons fish sauce
• 3 tablespoons soy sauce
• 1/4 cup brown sugar (optional)
• 1 tablespoon curry powder
• 2 cups bean fresh bean sprouts
• 1 cup cilantro, chopped
• 1 teaspoon dried red pepper flakes

Directions

1. Bring a pot of water to a boil.  Boil the shrimp until pink. Drain shrimp, and set aside.
2. Pour the coconut milk and 2 cups broth in a large saucepan; bring to a simmer. Add the ginger, lemongrass, and lime leaves; simmer for 15 minutes. Strain the coconut milk into a new pan and discard the spices (although I tend to discard only the kaffir lime leaves). Simmer the vegetables in the coconut milk for five minutes. Stir in the lime juice, fish sauce, soy 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 bean sprouts, cilantro, and red pepper flakes.

Absolutely delicious when served with sauteed edamame and farm-fresh spring rolls.