2 cans of coconut milk (or can sub for 1 can and 2 cups of stock)
20-25 medium sized shrimps, peeled and cleaned
½ tsp sesame oil
3 baby bok choy, washed and roughly cut
1 cup of sliced button mushrooms
1 lime, juiced and zested
¼ cup cilantro, diced
1 tbsp fish sauce
½ tbsp sugar
Vegetable oil
Toasted sesame, for topping
Cooked white rice, optional for serving
Directions
Prepare the broth: In a medium pot, add vegetable oil and onion, place over medium heat. Cook until onion is translucent, about 3 minutes. Add ginger and cook another 1-2 minutes. Add curry paste and cook for another 2 minutes, or until curry paste is very fragrant. If burning, you can add another 1 tsp of oil! Add 2 cans of coconut milk, and 1 cup of water or vegetable/fish stock. Bring to a simmer, and reduce heat to low. Allow to simmer for about 8-10 minutes.
Prepare shrimps: While broth simmers, add shrimps to a bowl with ½ tsp of salt, ½ tsp sesame oil, zest of 1 lime (not the juice), and 1 clove minced garlic. Stir to combine.
Finish the soup: Add marinated shrimp, bok choy, and mushrooms to the broth. Cook over medium-low until shrimps are cooked through. Add lime juice, cilantro, fish sauce, and sugar. Stir to combine. Taste and add more salt if needed. Serve over top of rice into individual bowls, and garnish with toasted sesame seeds (optional). Soup can also be chilled in the fridge overnight and served cold the next day!
