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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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