Thai Coconut Soup

1 Tbsp avocado oil

2 Tbsp fresh grated ginger

1 stalk lemon grass, minced

2 tsp red curry paste

4 cups chicken broth

3 Tbsp fish sauce

1 Tbsp light brown sugar

3 (13.5 ounce) cans of organic coconut milk

1/2 pound fresh shiitake mushrooms, sliced

2 pounds medium shrimp - peeled and de-veined

1 Tbsp fresh lime juice

salt to taste

1/4 cup fresh cilantro, chopped

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