Coconut Curry Shrim Soup

• 1 can coconut milk - unshaken
• 2 cans chicken broth
• 1/2 pound shrimp, shelled and deveined
• 1-2 stalks of lemongrass, cut into 1 1/2 inch pieces
• 5-6 quarter sized slices of galangal
• 6 fresh kaffir lime leaves, torn
• 1/4 cup chopped cilantro or julienned basil leaves
• juice of one lime
• 3 tablespoons fish sauce
• 1 tablespoon vegetable oil
• 2 tablespoons red thai curry paste or curry paste powder
• 1 cup of mixed julienned vegetables, your choice (I like bean sprouts, red pepper and carrots)
• 1-2 thai bird or other fresh chilies, sliced (optional)

1. Heat oil over medium high heat. add curry powder and cook until fragrant, about 10 seconds. quickly add 1 tablespoon of fish sauce and half of the lime juice, stirring constantly. Turn the heat to high and immediately add the cream only from the coconut milk can. Continue to stir, and once the cream begins to crackle, add the rest of the coconut milk, chicken broth, lime leaves, lemongrass, galangal and fish sauce (you may want to tie the leaves, lemongrass and galangal in cheese cloth as they will be discarded later). Bring to a boil, then drop heat to a simmer. Cook for 15-20 minutes or until the flavors combine. Add vegetables and the chilies (if desired). Cook for a few minutes, then add the shrimp, and cook until shrimp are cooked through, about 2 more minutes. Take the soup off the heat and add the cilantro or basil, additional lime juice, and more fish sauce to taste.

coconut milk, chicken broth, shrimp, quarter, fresh kaffir lime, cilantro, lime, fish sauce, vegetable oil, red thai, vegetables, thai

Taken from www.epicurious.com/recipes/member/views/coconut-curry-shrim-soup-1201523 (may not work)