INGREDIENTS
1 tbsp
vegetable oil
2 tbsp
fresh ginger
1 stalk
lemon grass
2 tsp
red curry paste
4 cups
chicken broth
3 tbsp
fish sauce
1 tbsp
light brown sugar
40 1/2 oz
canned coconut milk
1/2 lb
fresh shiitake mushrooms
1 lb
shrimp
2 tbsp
lime juice
1 serving
salt
1/4 cup
fresh cilantro