A light but aromatic soup with crunch that brings out the best in large juicy shrimp.
1 stalk lemongrass, bruised and finely sliced
2 tsp vegetable oil
1 tbsp Blue Dragon Thai Red Curry Paste
1.2 litres fish stock (or chicken stock)
1 tin Blue Dragon Coconut Milk
2cm piece fresh ginger, peeled and sliced
16 large raw shrimp, shelled and cleaned with tails intact
2 tsp lime, juiced
2 tsp sugar
1 tsp Blue Dragon Fish Sauce
coriander leaves, to garnish
Place the oil and curry paste in a large saucepan and fry over a medium-high heat, stirring for 30 seconds. Add the lemongrass, stock, coconut milk and ginger and bring to a simmer. Simmer for 4 minutes.
Add the shrimp and cook for 2 minutes. Stir in the sugar, lime juice and fish sauce to taste.
Ladle the soup into bowls and garnish with coriander leaves.