1 Teaspoon Cardamom, Aisle 3 - Spices/Extract

¼ Teaspoon Coriander

1 Tablespoon Parsely, Fresh, Chopped

1 Teaspoon Cumin

1 Tablespoon Red Curry Past

2 Tablespoon Olive Oil

1 of Green onions, bunch

1 of Sweet Onion, Medium, Chopped

32 Ounce Coconut Milk, Aisle 1 - Can Milk

32 Ounce Chicken Stock, Aisle 2 - Soups

1 Pound Shrimp, Raw

8 oz White Mushrooms, Sliced

2 Large Jalepeño, Purée in coconut milk with Seeds and Pulp

1 Medium Sweet Pepper, Thinnly Sliced

2 Teaspoons Lime Juice

1 Teaspoon Lemon Gress

Purée jalepeños in 1 can coconut milk. Strain through a fine strainer.

Place the olive oil in a sautee pan on mediaum heat. When the oil is hot, add the sweet onion. Cook until caramelized.

Combine all of the coconut milk, stock, curry paste, onions, parsely, cardamom, lime juice, sweet peppers, lemon grass, and cumin in a pot. Bring to a simmer and remain there for 5 minutes or until the shrimp are cooked.

Alternate Shrimp Prep

:

1. Heat two ounces of olive oil in a pan.
2. Season shrimp as desired.
3. Sear the shrimp until cooked.
4. Combine shrimp with soup.