Thai Coconut Soup with Shrimp and Mushrooms

 This is a nice light soup with a lot of flavour and really simple to make.

2 inch piece of ginger

zest of 1 lemon

zest of 1 lime

2 cans (each 398 ml) full fat coconut milk

1 cup water

1/2 tsp red pepper flakes

2 tbsp oyster sauce

2 tsp granulated sugar

1 cup thinly sliced cremini mushrooms

350 g shrimp peeled and deveined

2 tbsp fresh lime juice

1/4 cup packed cilantro leaves, plus more for serving

Peel and slice ginger.  In a large pot, heat coconut milk, water, ginger, lemon and lime zest, and red pepper flakes over medium height.  Bring to a boil, then reduce to a gentle simmer.  Cook 5 minutes.  Add mushrooms.  Cook until tender 3 to 4 minutes.  Add shrimp. Simmer until pink and cooked through 2 to 5 minutes.  Remove from heat.  Add lime juice and cilantro.  Garnish with more cilantro leaves and serve.

Serves 4