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Prep time: 5 min Cook time: 10 min Makes: ~4 cups
14 oz can full-fat coconut milk
2 cups chicken stock
1 lb (500 g) shrimp or chicken breast
1 inch piece of ginger, peeled and sliced into rounds
1 cup sliced mushrooms
2 Tbsp lime juice
1 Tbsp fish sauce (I like Red Boat Fish Sauce)
1 tsp sriracha (or red chili paste)
Chopped cilantro for garnish
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1st Keep
 sandylynn
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