- 2 quarts chicken or seafood stock
- 2 stalks fresh lemongrass, sliced in 2 inch pieces
- 5 kaffir lime leaves
- 1 inch piece fresh ginger, sliced
- 2 red chiles (whole or sliced) see notes
- 6 tablespoons fish sauce
- 6 tablespoons freshly squeezed lime juice
- 2 teaspoons brown sugar
- 1 – 2 tablespoons red curry paste
- 1 (15-ounces) can straw mushrooms
- 1 pound large shrimp, peeled, deveined with tails on
- A handful of fresh cilantro, roughly chopped
To Make the Thai Broth
- In a medium pot, bring the stock to a boil over medium heat.
- Add the lemongrass, lime leaves, ginger and red chile peppers and lower the heat to medium-low.
- Cover the pot an simmer for 20 minutes.
To Make the Soup
- Uncover the pot and add the fish sauce, lime juice, brown sugar and red curry paste to the broth.
- Stir and simmer for 5 minutes.
- Add the mushrooms and the shrimp and cook for 6 to 8 minutes or until the shrimp is cooked through.
- Turn the heat off and add the cilantro. Serve (see notes).
- When making the Thai broth, I usually add the chiles whole so I can control the heat level better.
- The lemongrass and lime leaves are not to be eaten. You can remove them before serving if you wish.
- Red Curry paste is spicy. If you are not familiar with it, add 1 tablespoon and taste. You can add more if desire.
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