INGREDIENTS

• 2 tablespoons olive oil
• 3 cloves garlic minced
• 2 tablespoons finely grated ginger
• 2 cups cremini mushrooms whole and sliced
• ¼ cup thinly sliced Thai chili peppers
• 4 cups chicken or vegetable stock
• 2 limes, zest and juice
• ¼ cup coconut milk
• 1 teaspoon red pepper flakes
• ½ cup rough chopped cilantro
• 16 oz Ultra Natural Thai Lemongrass & Ginger Shrimp

DIRECTIONS

1. Heat oil in a large Dutch oven over medium-high heat. Add garlic and ginger and sauté for 1 minute.
2. Add mushrooms and peppers. Cook for 2 minutes.
3. Add stock, lime juice and zest, coconut milk, red pepper flakes and shrimp and sauce into pot.
4. Heat through and serve. Garnish with cilantro.

Serves 6-8