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Export 17 ingredients for grocery delivery
Step 1
Prep lemongrass by chopping off the bottom and the spiky tops. Peel off the tough outer green layer to reveal the softer whitish/green part. Press the stalks with the side of your knife to bruise, then cut them into thirds.
Step 2
Heat vegetable in a large stock pot over medium heat. Add red curry paste, lemongrass and onions and sauté for 2 minutes. Add garlic and sauté 30 seconds.
Step 3
Add the rest of the soup ingredients through the pepper (up to the "add later" ingredients). Cover and bring to a boil, then lower heat to medium-low. Gently simmer, covered, for 10 minutes.
Step 4
After 10 minutes, strain the broth by transferring to a colander over a pot then return the broth to the soup pot.
Step 5
Stir in lime juice, mushrooms, tomatoes and shrimp. Simmer 2-3 additional minutes or until shrimp is cooked through.
Step 6
Taste and add additional lime juice for more sour/citrus, more chili sauce for more heat, more sugar for sweeter/less tangy, more fish sauce for saltier etc. Garnish individual servings with cilantro.
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