This creamy but dairy-free coconut soup with shrimp from All Recipes is delicious over steamed rice.
2 cups rice, dry 1 tablespoon vegetable oil 2 tablespoons fresh ginger, grated 1 stalk lemon grass, minced 2 teaspoons red curry paste 4 cups chicken broth 3 tablespoons fish sauce 1 tablespoon light brown sugar 3 (13.5 ounce) cans coconut milk 1/2 pound fresh shiitake mushrooms, sliced 1 pound medium shrimp, peeled, deveined, and raw 2 tablespoons fresh lime juice salt to taste 1/4 cup chopped fresh cilantro
Steam rice from 2 cups dry.
Grate 2 tablespoons of fresh ginger. Mince 1 stalk lemon grass. Squeeze 2 tablespoons of lime juice. Chop up 1/4 cup cilantro.
Heat 1 tablespoon oil in a large pot over medium heat.
Cook and stir the ginger, lemon grass, and 2 teaspoons red curry paste in the heated oil for 1 minute.
Slowly pour the 4 cups chicken broth over the mixture, stirring continually.
Stir in the 3 tablespoons fish sauce and 1 tablespoon brown sugar; simmer for 15 minutes.
Slice 1/2 pound shiitake mushrooms.
Stir in the 3 cans coconut milk and sliced mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
Add the 1 pound shrimp; cook for about 5 minutes until no longer translucent.
Stir in the lime juice; season with salt; garnish with cilantro.
Serve over steamed rice.