1 tablespoon vegetable oil

2 tablespoons grated fresh ginger

2 teaspoons red curry paste

1 stalk lemon grass, minced

4 cups chicken broth

3 tablespoons fish sauce

1 tablespoon light brown sugar

3 (13.5 ounces) cans of coconut milk

½ pound fresh shiitake mushrooms, sliced

1 pound medium shrimp – peeled and deveined

2 tablespoons fresh lime juice

salt to taste

¼ cup chopped fresh cilantro

Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.

Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.

Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.

Add shrimp; cook until no longer translucent, about 5 minutes.

Stir in lime juice; season with salt and garnish with cilantro.