Thai Coconut Red Curry Soup with Shrimp

Ingredients:

• Protein:
  • 1 lb (450g) shrimp, peeled and deveined
• Base:
  • 2 cups (480ml) coconut milk
  • 2-3 tbsp red curry paste (adjust to taste)
  • 4 cups (960ml) water or broth (chicken or vegetable)
• Aromatics:
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1-inch piece galangal, sliced (or substitute with ginger)
  • 4-6 kaffir lime leaves, torn
• Seasonings:
  • 2 tbsp fish sauce (adjust to taste)
  • 1 tbsp sugar (palm sugar preferred)
  • 2 tbsp lime juice (or to taste)
• Vegetables (optional):
  • 1 bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 1 cup baby corn, halved
• Garnishes:
  • Fresh cilantro, chopped
  • Thai basil leaves
  • Sliced red chilies (for extra heat)