INGREDIENTS
1 tbsp
vegetable oil
2 tbsp
grated fresh ginger
1
stalk lemon grass, minced
2 tsp
red curry paste
4 cups
chicken broth
3 tbsp
fish sauce
1 tbsp
light brown sugar
3 13.5 ounce cans
coconut milk
1/2 lb
fresh shiitake mushrooms, sliced
1 lb
medium shrimp - peeled and deveined
2 tbsp
fresh lime juice
salt
1/4 cup
chopped fresh cilantro