Red Curry Coconut Soup

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It has gotten very cold here. So much that everything is closed today.⁣

I’m homesick for sure, having my cousin here is helping me cope with that so much. That and all the drama recommendations you all made last week.⁣

I made this soup last night because cold weather calls for it. It’s got such a lovely balance of sweet, salty and spicy. Adjust to your liking. Use any choice of protein or vegetable.

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Ingredients:

• 4 tbsp oil

• 1/2 large yellow onion (chopped)

• 5 cloves garlic (chopped)

• 1 inch of minced ginger

• 3 tbsp red curry paste

• 1 whole green chili

• 1/2 bunch cilantro stems

• 1 pc of galangal

• 4 cups chicken stock

• 2.5 tbsp brown sugar

• 5 tbsp fish sauce

• 1 tsp garlic powder

• 3 tins coconut milk

• 10-15 brown mushrooms (sliced)

• 20 pc uncooked shrimp

• Juice of 1 large lime

• Cilantro (garnish)

• Green Onion (garnish)

Method:

Start off by placing your thick bottomed port on a stove over medium-high heat. Once the pot is hot, add in the oil, onion and ginger. Stir fry for a few minutes till the mixture starts to turn color slightly. Now add the red curry paste, the whole green chili, coriander stems and the galangal. (The steams give such a great flavor. Mix for 2-3 mins and add in teh chicken stock, sugar, fish sauce and garlic powder. Let it simmer for 10-15 minutes. Add in the coconut milk and mushrooms. Cook for 5-8 minutes. Pump up the heat and let the mixture start boiling. Drop in the shrimp and mix. Shrimp takes 3-5 minutes to cook perfectly. Add in the lime juice. Adjust seasoning.

Enjoy!