Thai Shrimp-Coconut Soup With Mango Cucumber Salad Recipe

Ingredients For Thai Shrimp-Coconut Soup With Mango Cucumber Salad Recipe

• 2 tablespoon Rice vinegar
• 2 tablespoon Chopped Fresh Basil
• 1 tablespoon Canola oil
• 1 teaspoon Packed brown sugar
• 0.5 teaspoon Asian chili sauce
• 0.1200000000000001 teaspoon Salt
• 2 Medium mangoes, halved, seeded, peeled and chopped
• 1 cup Seeded and sliced cucumber
• 1 pound Fresh or frozen medium shrimp in shells
• 3 ounce Rice Noodles
• 2 teaspoon Canola oil
• 0.25 cup Finely Chopped Onion
• 2 tablespoon Finely chopped fresh lemongrass
• 4 Cloves Garlic, Minced
• 1 teaspoon Grated fresh ginger
• 1 teaspoon Red Curry Paste
• 2.75 cup Unsalted chicken stock, such as kitchen basics brand
• 1.25 cup Unsweetened light coconut milk
• 2 tablespoon Packed brown sugar
• 1 tablespoon Fish sauce
• 4 ounce Shiitake Mushrooms, Sliced
• 2 tablespoon Lime juice
• 0.25 cup Fresh cilantro leaves