Portion Size: 1 cup

Ingredients: Yields:  8 servings

Ingredients	Notes:
2 tablespoons canola oil
6 cups reduced sodium chicken broth
1 stalk lemon grass	Washed, trimmed and minced
1 teaspoon grated fresh ginger
1 tablespoon red curry paste
1 tablespoon fish sauce
1 (12 oz.) can coconut milk
2 tablespoons light brown sugar
8 oz. fresh shitake mushrooms	Washed trimmed and slice
½ lb. medium shrimp, peeled and deveined.
2 tablespoons lime juice
¼ teaspoon salt
¼ cup cups fresh cilantro	Washed, trimmed and chopped

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot heat oil to medium high heat. Cook and stir in the ginger, lemongrass and curry. Heat for 1-2 minutes.
2	Slowly add chicken broth over the mixture, stirring continuously.
3	Stir in the fish sauce and brown sugar; simmer for 15 minutes.  Stir in the coconut milk and mushrooms. Cook until mushrooms are soft.
4	Add the shrimp and cook until no longer translucent about 5 minutes.  Stir in the lime juice; season with salt and garnish with cilantro.	Temperature check must reach 165 °F degrees