4 to 6 servings

3 14 oz. cans coconut milk
4 cups cold water
2 stalks lemon grass, bruised and chopped
5 Tabls. Thai fish sauce
2/3 cup fresh lime juice
2 tsp. grated lime rind
2 piece fresh ginger, minced
3 cloves garlic, minced
2 tsp. granulated sugar
18 large white mushrooms, sliced
3-4 Tabsp. Thai roasted red chili paste
20 oz. large shrimp, peeled and viened
1/2 cup cilantro
15 sweet basil leaves

In a medium pot bring water to a boil , add coconut milk and simmer. While water is coming to a boil, in a sauce pan or wok coated with olive oil on medium heat, add garlic, ginger, Thai roasted chili paste, chopped lemon grass, and cook for 2 minutes or until garlic begins to brown.

Turn to high heat and add shrimp, fish sauce, grated lime rind, mushrooms, granulated sugar, and fresh lime juice. Once shimp begins to turn pink add sweet basil, cook for 1 minute and cut heat. Add mixture to broth in pot .