Coconut Thai Soup with Shrimp

  1        tablespoon  butter
  1        tablespoon  cumin
  2        tablespoons  grated fresh ginger
  1        teaspoon  garlic
  2        tablespoons  kefir lime skin
  1        stalk  lemon grass — minced
  1        large  onions — cut in half moons
  1         tablespoon  Thai Red Curry Paste — or store bought
  2         cups  chicken broth
  3        tablespoons  fish sauce
  1        tablespoon  honey
  2        tablespoons  ketchup
  2        large  red peppers — large diced
  2         cans  coconut milk — (13.5 ounce)
  1/2    pound  fresh shiitake mushrooms — sliced
  1        pound  medium shrimp – peeled and deveined
  2        tablespoons  fresh lime juice
             salt to taste
1/4      cup  chopped fresh cilantro

1)  Using a mortar and pestle, or a surabachi, make a paste of scallions, red curry paste, kefir lime skin, lemon grass stalks, ginger, garlic, cumin.

2)  Heat the butter in a large pot over medium heat. Cook and stir the paste until incorporated in to the butter.  Add onions, cook until softened. 

3)  Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and honey; peppers, mushrooms, simmer for 15 minutes.

4)  Add the coconut milk, simmer about 5 minutes.  DO NOT let it fully boil, the coconut milk will separate.  Simmer gently.

5)  Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.