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Thai Coconut Red Curry Soup with Shrimp
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Instructions:
- Heat coconut milk in a pot until it simmers.
- Stir in red curry paste and cook until fragrant.
- Add lemongrass, galangal, kaffir lime leaves, fish sauce, and sugar.
- Pour in water or broth and bring to a simmer.
- Add sliced vegetables and cook until tender.
- Add shrimp and cook until pink and opaque.
- Stir in lime juice and adjust seasoning.
- Serve in bowls, garnished with fresh herbs and red chilies.
Tips:
- Use fresh ingredients for authentic flavor.
- Simmer gently to develop flavors and avoid overcooking shrimp.
- Garnish with cilantro, Thai basil, and red chilies.
Storage: Store in an airtight container in the refrigerator for 2-3 days. Reheat gently before serving.
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