Thai-Style Soup with Shrimp | America's Test Kitchen

Ingredients

• 1 teaspoon vegetable oil
• 3 stalks lemon grass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
• 3 large shallots, chopped
• 8 sprigs fresh cilantro leaves, chopped coarse
• 3 tablespoons fish sauce
• 4 cups low-sodium chicken broth
• 2 (14-ounce) cans coconut milk, well-shaken
• 1 tablespoon sugar
• 1/2 pound white mushrooms, cleaned, stems trimmed, cut into 1/4-inch slices
• 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and halved lengthwise
• 3 tablespoons fresh lime juice from 2 to 3 limes
• 2 teaspoons red curry paste (Thai)
• 1/2 cup fresh cilantro leaves
• 2 serrano chiles, sliced thin
• 2 scallions, sliced thin on bias
• 1 lime, cut into wedges