Thai Red Curry Coconut Soup 泰式紅咖喱椰奶湯

  

INGREDIENTS: (serve 8)

1 tablespoon vegetable oil

5 pieces of fresh ginger (or galangal)

1 shallot

2 kaffir-lime leaves

2 stalk lemon grass, chopped into small pieces

1 tbsp red curry paste (according to personal taste)

5 cups chicken broth

3 tablespoons fish sauce

1 tablespoon palm sugar (or brown sugar)

2 cans coconut milk

1/2 pound white mushrooms sliced

1 red bell pepper sliced

1 green bell pepper sliced

8 mussels (you can put shrimp or other seafood)

2 tablespoons fresh lime juice

salt to taste

1 cup chopped fresh cilantro

DIRECTIONS:

1. Chopped lemongrass, shallot, ginger, lime leaf and 1/4 cup cilantro into small pieces. (Pic 1&2). Grind ginger, shallot, lemongrass and lime leaf in food processor(Pic 3&4). Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, shallot and lime leaf mixture with curry paste in the heated oil for 1 minute. 

2 Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and palm sugar; simmer for 15 minutes. 

3. Stir in the coconut milk, red pepper, green pepper, 1/2 cup cilantro and mushrooms; cook and stir until all veggies are soft, about 5 minutes.

4.  Add the mussel/shrimp/seafood; cook for 5 minutes. Stir in the lime juice; season with salt; garnish with remaining 1/4cup of cilantro.