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Ingredients

• 4 c. chicken stock
• 1 12-14 oz can coconut milk (reg. or light is fine)
• 3 stalks lemon grass- cut into pieces and bruised
• fresh ginger - 1" diameter, 1.5" long. sliced into 8-12 pcs.
• 2 cloves garlic crushed
• 1 med red bell pepper fine dice
• 2 cups bok choy - white parts slice 1/8", green leaves, coarsely chopped
• 1 Asian egg plant - quartered lengthwise, 1.5" pcs
• 1 c sliced mushrooms (any will do but I like Shitake)
• 1 lb raw shrimp peeled and deveined, 24-28 per pound
• 1 T fish sauce (I like squid brand)
• 1 T brown sugar
• 1/2 to 2 teaspoons Red Thai curry paste
• 2 T fresh lime juice
• 24 Thai or sweet basil leaves
• 3 green onions 1/4" sliced on the diagonal

Description

An Easy To Make Soup That Is A Joy To Eat. So Many Subtle And Not So Subtle Flavors. The Recipes Lends Itself To Some Experimentation With The Vegetables And The Meat.

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