Shrimp Coconut Soup with Shiitake Mushrooms

Very good Friend of mine was telling of her famous chicken coconut soup with lemongrass and how much her family loves it. I couldn't stop thinking about that soup for few months now and had to try making it myself. However this very friend had some uncomfortable circumstance going on in her life that left me and people around her family in shock and I couldn't ask her for the recipe second time . Her son injured his head badly last weekend on a soccer game and after about 2 1/2 hours of surgery "thankfully" everything was alright. He is one "brave and strong" goalie! I am Wishing him speedy recovery!
I still want to share my recipe that I was experimenting a little bit. Instead of the chicken I thought that shrimps will be really tasty alternative. I never had coconut soup, and I have no idea why, because I love anything with coconuts. 
This soup is also very healthy..first of all coconuts are good for you, Shiitake mushrooms are very beneficial for your health too. I think fresh Shiitake will give 10 times better flavor, but dry ones were alright (just soak it). Of course all other ingredients work very well together and I don't have to tell you about lemon, ginger and bit of spicy crushed peppers to boost up your system/metabolism. I hope you like this recipe, as much as I did! 


Serve 4
Ingredients:

• 1 can Coconut milk
• 3 cups shrimp stock or 1pk. shrimp seasoning/alternative chicken broth
• 1/4 cup chopped fresh lemongrass, tough outer leaves removed
• 2 Tbs. peeled and thinly sliced fresh ginger
• 7-8 dry Shiitake mushrooms, previously soaked in water(overnight)
• 1 Tbs. fresh lemon juice
• 1 Lb. medium fresh shrimp, peeled 
• 2 Tbs. finely chopped fresh cilantro
• Salt and Pepper to taste
• Steamed brown rice/or jasmine rice

Garnish:

• Crushed Red Pepper
• Spring onion.

Directions

1. In a large pot, combine the stock, already soaked mushrooms (or use fresh),  lemongrass, and grated ginger. 
2. Bring to a boil and than reduce the heat and simmer for about 7-10 minutes. Add the shrimps, coconut milk, and cilantro; simmer until the shrimps are cooked, 3 to 4 minutes.
3. Season, to taste, with salt and additional fish sauce. 

Serve with any rice on hand. I had brown rice and it was really good. 


Notes* 

• You can remove ginger slices, and lemongrass before serving. I grated mine but some people like to use slices or cut it in the cubes.
• You can boil mushrooms for 20 minutes in a separate pot if you like them more tender.
• You can use Fresh Shiitake Mushrooms and skip the part of soaking dry ones.

 Rice Preparation:

• 2 cups  rice
• 4 cups water
• Few Pinches of salt

1. Wash the rice before putting it In the pot, combine the rice, salt and water and bring to a boil. 
2. Cover, reduce the heat to low, and cook until the water is absorbed about 15-20 minutes.
3. Remove from the heat and let sit covered for 5-10 minutes.
4. Fluff the rice before serving. 

I wish you all healthy and happy day!!!


Your Friend,

Sandra

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