DELICIOUS AND SPICY SOUP WITH SHRIMP AND STRAW MUSHROOMS ENJOY DAN:

           THAI COCONUT SOUP WITH SHRIMP by CHEF DAN:

Serves 8-10

INGREDIENTS:

I pound shrimp, with shells

1 tablespoon olive oil

2 (19oz) cans MAY-PLOY coconut milk

4 stalks lemongrass, outer leaves discarded and root ends trimmed

1 thumb-size fresh ginger, grated

1 tablespoon red curry paste

4 cup clam juice

3 tablespoon fish sauce

1 tablespoons brown sugar

1(14.5oz) can straw mushrooms

1/4-cup lime juice

1/4-cup fresh chopped cilantro root and leaves

DIRECTIONS:

1.   Rinse shrimp and shells, reserving shells.

2.   Cut lemongrass stalks into 1-inch sections, and crush lightly with flat side of a heavy knife.

3.   In a pot combine crushed lemongrass stalks, shrimp shells, clam juice, cilantro roots and a little salt and pepper.

4.   Bring to a boil and simmer for 20 minutes.

5.   Strain broth through a fine sieve into another pot.

6.   In a sauce pan heat the oil over medium-heat.

7.   When hot add red curry paste and ginger sauté for 1 minute.

8.   Add to broth and simmer broth for 5 minutes.

9.   Add shrimp and simmer for 1 minute.

10.                Stir in coconut milk, fish sauce, brown sugar straw mushrooms.

11.                Simmer for 5 more minutes

12.                Stir in lime juice and season with salt and pepper.

13.                Garnish with cilantro leaves.

               ENJOY DAN:                                  APPETITE!!