Instructions:

1. Prepare the Base:
   • In a large pot, heat the coconut milk over medium heat until it begins to simmer.
   • Add the red curry paste and stir well, cooking for 2-3 minutes until fragrant.
2. Add Aromatics:
   • Stir in the lemongrass, galangal, and kaffir lime leaves.
   • Add the fish sauce and sugar, mixing well to combine.
3. Simmer the Broth:
   • Pour in the water or broth and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
4. Cook the Vegetables:
   • Add the sliced vegetables (bell peppers, mushrooms, baby corn) and cook until tender, about 5-7 minutes.
5. Add the Shrimp:
   • Gently add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes. Be careful not to overcook the shrimp.
6. Finish with Lime Juice:
   • Stir in the lime juice and taste the soup. Adjust seasoning with more fish sauce, sugar, or lime juice as needed.
7. Serve:
   • Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, and sliced red chilies for an extra kick.

Tips:

• Fresh Ingredients: Use fresh lemongrass, galangal, and kaffir lime leaves for the most authentic flavor.
• Spice Level: Adjust the amount of red curry paste and chilies to suit your spice preference.
• Shrimp: To avoid overcooking, add the shrimp at the end and cook just until they turn pink.
• Vegetables: Feel free to customize with your favorite vegetables, such as zucchini, carrots, or spinach.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to adjust consistency.

Enjoy this vibrant and comforting Thai Coconut Red Curry Soup with Shrimp as a satisfying meal on its own or paired with steamed jasmine rice!