Thai Coconut Shrimp Soup

It's soup season so my next few posts will be soups I have recently tried.

Yesterday I was in the mood for something different, so I pulled this one together.  There's a lot of flavor in this soup.  If you don't like shrimp you can substitute chicken or leave it as a vegetable based soup and add in more of a variety of vegetables.

Chop 1 stick of lemongrass and 1 tablespoon of ginger and add it in to a large pot with 5 cups of fat free chicken broth (or vegetable broth if that's your thing).  Bring the pot to a boil, turn the heat down and let it simmer for 30 minutes so that the lemongrass releases more flavor.

Add in 1 can of lite coconut milk, the juice from 2 limes, 2 tablespoons of red curry paste (you can also use plain sriracha sauce) and 4 tablespoons of fish sauce. Simmer for 10 more minutes.

At this point I added in 2 pounds of uncooked shrimp, 2 cups of sliced mushrooms, 2 cups of sugar snap peas (I trimmed off the ends), 1/2 cup chopped carrots, 1/4 cup chopped scallions and 1/4 cup chopped cilantro. Simmer until cooked which is about 10 minutes.