How to make it

  • In a pot add the chicken stock, lemon grass, ginger, garlic.
  • Bring to a boil and then remove from heat and cover.
  • After 15 minutes strain out vegetables and return the stock to the pot.
  • Add the coconut milk, curry paste, fish sauce, brown sugar to the stock
  • Bring to a boil and reduce to med low.
  • Add the red bell peppers, bok choy, mushrooms. and egg plant
  • Cook for 5 minutes
  • Add the shrimp and continue to cook until the shrimp is done (3-4 minutes)
  • Remove from heat - stir in the lime juice.
  • Ladle into 4 bowls.
  • Add several basil leaves and some green onions
  • Serve immediately
  • Variations
  • Add or substitute salmon cut into 1" pieces
  • Spinach or chard can be used instead of bok choy
  • Add a mound of cooked rice or rice noodles in the bowl before ladling the soup.

Reviews & Comments 3

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  • elgourmand 5 years ago
    A very, very nice flavor combo. A dish made for theh tropics. This will be great with fresh, very rich coconut cream. Grazie. RJ
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  • kristopher 5 years ago
    Wonderful recipe. Coconut + Shrimp + Curry = something I want to try. This was featured on the homepage today too!
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  • valinkenmore 5 years ago
    Sounds great!
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