Red Curry Thai Soup

• 4 T oil
• 1 small sliced red onion
• 1 small sliced red pepper
• 1 T red curry paste
• 1/2 t ginger
• 1/2 t chopped garlic
• 1 small chinese egg plant sliced
• boc choisliced, separate green leaves from white stems
• 2 lime leaves
• 1/2 t fine chopped lemon grass
• 2 cans of coconut cream
• 27 Oz of veggie or chicken stock
• 1 T fish sauce
• 2 T soya sauce
• 1 T sesame oil
• 1 T brown sugar
• 1 T fresh lime juice
• 1 small bunch of coriander, chopped
• chopped Thai basil for garnish

1. In a pan saute, onion, pepper, curry paste, ginger garlic, till lightly cooked. Add all the other ingredients except the leaves of the boc choi. Cook for 15 minutes, tates and adjust seasoning til required. Add leaves then serve garnished with basil. Shrimp or shredded cooked chicken can be added.

t oil, red onion, red pepper, t, ginger, garlic, chinese egg, separate green, lime leaves, lemon grass, coconut cream, veggie, fish sauce, t, sesame oil, brown sugar, t, coriander, basil

Taken from www.epicurious.com/recipes/member/views/red-curry-thai-soup-1255472 (may not work)