Ingredients
1 medium onion, chopped1 tablespoon olive oil3 cups reduced-sodium chicken broth1 cup water1 tablespoon brown sugar1 tablespoon minced fresh gingerroot1 tablespoon fish sauce or soy sauce1 tablespoon red curry paste1 lemongrass stalk1 pound uncooked large shrimp, peeled and deveined1-1/2 cups frozen shelled edamame1 can (13.66 ounces) light coconut milk1 can (8-3/4 ounces) whole baby corn, drained and cut in half1/2 cup bamboo shoots1/4 cup fresh basil leaves, julienned1/4 cup minced fresh cilantro2 tablespoons lime juice1-1/2 teaspoons grated lime zest1 teaspoon curry powder
Preparation
In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink.
Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
