Tom Ka. Soup my version

Name: Tom Ka. Soup my version
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 15 med shrimp peeled @ deveined; 1 1/2 tbsp Thai red curry paste; 1 can baby corn 15 Oz can; 1 can unsweetened coconut milk 14 oz; 1 carrot med. sliced thin; 1 box Swanson Thai ginger broth 32 oz; 1 packages mixed mushrooms, use half, add more as needed; 1 tbsp sugar add more to taste; 1/3 cup chopped cilantro; 2 limes zested. and juiced; 1 salt to taste; 1 tbsp coconut oil

straub536 @cook_3872917

Chicago, IL

I moved away from my favorite Thai restaurant. Had a craving. Hope you like it

straub536 @cook_3872917

Chicago, IL

I moved away from my favorite Thai restaurant. Had a craving. Hope you like it

Saved

Ingredients

15 mins

4 servings

15med shrimp peeled @ deveined
1 1/2 tbspThai red curry paste
1 canbaby corn 15 Oz can
1 canunsweetened coconut milk 14 oz
1carrot med. sliced thin
1 boxSwanson Thai ginger broth 32 oz
1 packagesmixed mushrooms, use half, add more as needed
1 tbspsugar add more to taste
1/3 cupchopped cilantro
2limes zested. and juiced
1salt to taste
1 tbspcoconut oil

Saved

Steps

15 mins

1

Saute carrot with oil 5 minutes
2

Add mushrooms saute for 3 minutes, add baby corn.
3

Add broth, red curry paste, sugar,lime juice and zest. Bring to a boil. Turn heat down, simmer for 20 minutes.
4

Add coconut milk, shrimp, bring back to a boil, add cilantro, stir and turn off heat, put a lid on it. Wait 5 minutes. The shrimp will be perfect. Enjoy!