Tom Kha With Shrimp

Ingredients:

1 can coconut milk

4 cups chicken broth
Pinch of salt
2 stalks of lemongrass, chopped
3 shallots, sliced
2 cloves of garlic, minced
1 chili pepper, halved
5, 1 inch pieces of fresh ginger
Zest of 1 lime
Juice of that lime
3-4 raw shrimp per serving
3-4 mushrooms per serving
1 handful of fresh cilantro
2 tomatoes, sectioned

Preparation:

In a saucepan, on low, heat coconut milk and chicken broth. Add shallots, garlic, lemongrass, salt, lime zest, and ginger. Simmer for 20 minutes. Saute shrimp with tails on, until they turn pink, and set aside. Pour the soup through a strainer to remove chunks, and push them against the strainer, to extract the flavors behavior pour it back into the pot. Add shrimp and mushrooms to the pot and bring back up to a boil. When ready to serve, add cilantro, tomatoes, and lime juice.

Serves 4.

organic shiitake mushrooms, kimberton whole foods.

organic coconut milk, kimberton whole foods.

organic garlic, turning roots farm.

organic tomatoes, turning roots farm.

organic shallots, kimberton whole foods.

organic cilantro, our garden.

organic ginger, kimberton whole foods.

organic lime, kimberton whole foods.

organic lemongrass, kimberton whole foods.

fresh raw shrimp, kim's seafood.

shrimp turning pink.

fresh squeezed lime.

organic chicken broth, homemade.

straining soup.