Servings: 8 servings (2 quarts).
1 medium onion, chopped 1 tablespoon olive oil 3 cups reduced-sodium chicken broth 1 cup water 1 tablespoon brown sugar 1 tablespoon minced fresh gingerroot 1 tablespoon fish sauce or soy sauce 1 tablespoon red curry paste 1 lemongrass stalk 1 pound uncooked large shrimp, peeled and deveined 1-1/2 cups frozen shelled edamame 1 can (13.66 ounces) light coconut milk 1 can (8-3/4 ounces) whole baby corn, drained and cut in half 1/2 cup bamboo shoots 1/4 cup fresh basil leaves, julienned 1/4 cup minced fresh cilantro 2 tablespoons lime juice 1-1/2 teaspoons grated lime zest 1 teaspoon curry powder
