Attention to all our soup lovers! Who doesn’t love a good soup? Seriously though, something is wrong if you don’t love a good over-sized bowl filled with veggies, meats, or seafood with the delicious broth-based liquid it has been simmering in.

So...if you love soup, you will be pleased with this restaurant-worthy Thai Coconut Soup with Shrimp. This soup is jam packed with flavor that will warm you up in the cold months, and keep you cozy in the warm months. 

Servings: 4

Ingredients:

• 1 tablespoon vegetable oil
• 1 tablespoons grated fresh ginger
• 1 stalk lemon grass, minced
• 1 jar Guju Coconut sauce
• 2 cups chicken or vegetable broth
• 3 tablespoons fish sauce
• 1 tablespoon light brown sugar
• 1.5 (13.5 ounce) cans coconut milk
• 1⁄4 pound fresh shiitake mushrooms, sliced
• 1/2 pound medium shrimp - peeled and deveined
• 1 tablespoon 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, lemongrass in the heated oil for a few seconds.
2. Add Guju’s Coconut sauce and slowly pour the broth over the mixture, stirring continually.
3. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
4. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
5. Add the shrimp; cook until they’re no longer translucent about 5 minutes.
6. Stir in the lime juice; season with salt; garnish with cilantro.