Thai Coconut Shrimp Soup

INGREDIENTS
1 tablespoon olive oil
2 tablespoons grated fresh ginger
Zest of 2 organic limes
1 teaspoon cayenne pepper (if you want completely authentic you can use 2 tsp red curry paste instead)
4 cups chicken broth
3 tablespoons oyster sauce sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, diced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

DIRECTIONS

1. Heat the oil in a large pot over medium heat. Cook and stir the ginger, lime zest, and cayenne pepper in the heated oil for 1 minute.
2. Add mushrooms; Cook and stir until mushrooms are soft, about 5 minutes.
3. Slowly pour the chicken broth over the mixture, stirring continually.
4. Stir in the oyster sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk
5. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

P.S. This is great over a bowl of steamed rice (we use short grain sushi rice)
P.S.S. This soup is super yummy! I will admit that since made it the other night, I have actually dreamt about eating it every day since. LOL So be prepared to have cravings the next day :)

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