Adaptable Avocado Recipe #1

Avocado and Coconut Thai Soup

Ingredients

· 1 tablespoon vegetable oil

· 2 tablespoons grated fresh ginger

· 2 stalk lemon grass, minced

· 1 teaspoons green curry paste

· 4 cups chicken broth

· 3 tablespoons fish sauce

· 1 tablespoon light brown sugar

· 2(13.5 ounce) cans coconut milk

· 1/2 pound fresh shiitake mushrooms, sliced

· 1 pound medium shrimp - peeled and deveined

· 1 medium avocado –peeled, seeded, and chopped

· 2 tablespoons fresh lime juice

· salt to taste

Directions

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 and chopped avocado.