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