Shrimp and Coconut Lime Soup

This recipe is a new Neah B Original (literally tested in the kitchen today). This soup is inspired by memories of my parents taking my sisters and me to a restaurant called Sukothai back when we were kids. Part of the appetizer came with coconut lime soup with chicken and mushrooms. I wanted to re-create that dish but with my own twist.

Hope You Enjoy,

 Neah B

serves 4-6

shrimp (1 frozen bag and 1/2 cooked, tail-off, and de-vained)

chicken broth (1 32 oz carton)

coconut milk (1 can)

limes (2-juice only)

fish sauce (2 tbs)

Canola or Olive Oil (2-3 tbs)

red bell pepper (1 diced)

garlic (3 cloves minced)

cilantro (small bunch, rinsed. pluck off leaves)

mushrooms (1/2 carton,sliced)

1) Begin by thawing shrimp as per directions on packages.

2)While shrimp is thawing, pour chicken broth, coconut milk and lime juice into large pot and heat on medium high.Whisk together. Pour in fish sauce and whisk together.

3) Heat oil in skillet over medium heat. Saute diced peppers, garlic and cilantro for about 10-12 minutes. Add a dash of salt.Then put into soup.

4) Saute mushrooms 2 minutes on each side and put into soup.

5) Rinse and drain shrimp in colander. Saute for no more than 3 minutes. Add a dash of salt. Put shrimp in soup and simmer on low for 8 minutes. ENJOY!