Ingredients
- 4 cups chicken broth
- 2 tablespoons Gourmet Garden™ Lemongrass Stir-In Paste
- 3 to 4 Thai bird chilis, seeded and finely chopped
- 3 tablespoons Gourmet Garden™ Garlic Stir-In Paste
- 3 kaffir lime leaves (available fresh or frozen at Asian food stores)
- 1 cup shiitake mushrooms, stemmed and thinly sliced
- 1/2 pound large shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1/2 cup coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons Gourmet Garden™ Cilantro Stir-In Paste
- 1/2 lime, juiced
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Heat chicken broth in large saucepan on medium-high heat. Stir in Lemongrass Paste and bring to boil. Cook 5 minutes, or until fragrant. Reduce heat to low; simmer 5 minutes.
- 2 Add Garlic Paste, Thai bird chilis, lime leaves and mushrooms to broth. Simmer 5 minutes longer.
- 3 Add shrimp and cherry tomatoes. Simmer 5 to 6 minutes, or just until shrimp turns pink.
- 4 Stir in coconut milk, fish sauce, Cilantro Paste and lime juice until well blended and heated through. Serve hot.
