How to make it

  • In a large skillet, cook the shallot, garlic, and sesame oil over medium-high heat for about 5 minutes, until the shallot is soft. Add the bell pepper, vegetable broth, coconut milk, mushrooms, pineapple, curry paste and ginger.
  • Place the lemongrass stalks on a cutting board. Trim off any brown areas and the top 3-inches of the stalk. With a dull edge of your knife or a meat tenderizer, crush the lemongrass stalks to release the flavor. Add the lemongrass to the soup.
  • Cook the soup for about 15 minutes, until the mushrooms and bell pepper are tender. Remove the lemongrass. Add the lime juice. Season with salt and pepper. Serve hot.

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