½lemongrass stalk, pounded with the side of a knife then cut into 2-3 pieces
1tspred curry paste
2cupschicken broth or vegetable broth
114 ozcan of full-fat coconut milk
1-2large button mushrooms, halved & sliced
1tbspfresh cilantro, finely chopped
½tbspbrown sugar
½-1tbspfish sauce, to taste
1-2tbspfresh lime juice, to taste + extra lime wedges for serving
Fresh cilantro, chopped, for serving
Red chile, sliced, for serving, if desired
Sriracha, for serving, if desired
Instructions
In a medium large pot or Dutch oven, heat the coconut oil over medium heat.
Add the onion, chili, ginger, lemongrass, and red curry paste and cook, stirring often, for 5-6 minutes or until the onions are softened.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth and stir, making sure to scrape up any bits from the pan, until combined. Bring to a boil then reduce heat and simmer uncovered for 30 minutes.
Add the coconut milk, mushrooms and cilantro then simmer for 5 minutes.
Add the fish sauce, brown sugar, and lime juice. Cook for another 2-3 minutes. Taste the soup then season with sea salt, to taste, and additional lime juice if needed.
Ladle the soup carefully into bowls, making sure not to add the lemongrass or ginger pieces.
Serve immediately with additional cilantro, lime wedges, and sriracha on the side. Enjoy!