1 tablespoon vegetable oil
1 tablespoons grated fresh ginger
2 teaspoons red curry paste
4 cups chicken broth or 4 cups water + 2 chicken cubes
3 tablespoons fish sauce or 2 tablespoons oyster sauce
1 tablespoon light brown sugar
1 can (200ml) coconut milk
1/4 kilo fresh white mushrooms, sliced
1/2 kilo medium shrimp - peeled, deveined and cut in halves
1 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

Heat the oil in a large pot over medium heat. Cook and stir the ginger and curry paste in the heated oil for 1 minute.
Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar, simmer for 15 minutes.
Stir in the coconut milk and mushrooms, cook and stir until the mushrooms are soft, about 5 minutes.
Add the shrimp, cook until no longer translucent about 5 minutes.
Stir in the lime juice, season with salt, garnish with cilantro.

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