Thai Coconut Soup

01Method

1. 1

   Bring a pot of water to a boil and cook the shrimp just until pink and opaque, about 1 minute. Remove and drain, then set aside.

2. 2

   Combine the coconut milk and water in a large saucepan and bring to a gentle simmer. Add the galangal, lemongrass, and lime leaves, and let the broth infuse for about 10 minutes.

3. 3

   Strain the broth through a sieve into a clean pan, discarding the aromatics. Add the shiitake mushrooms and simmer for 5 minutes. Stir in the lime juice, fish sauce, and brown sugar, then adjust seasoning with curry powder.

4. 4

   Return the cooked shrimp to the soup and heat through. Ladle into bowls and finish with sliced green onion and red pepper flakes.