Thom Kha Gai Soup, aka. Thai Curry Coconut Soup With Shrimp

I can't get enough of this soup. It's really the best thing when the weather starts to get cold and damp. Play with the spice a bit,to your liking. This is an adaptation form My Thai Granmother's Cookbook, a must have. Don't overdoo your shrimp! 

Ingredients: 

• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons thai red curry paste
• 1/4 teaspoon coconut sugar
• 2 cups chicken or veggie stock
• 1 cup unsweetened thai coconut milk
• 5 thin slices fresh ginger root (or 2 tsp ginger powder)
• 2 stalks fresh lemongrass, using white parts only, chopped into 2-inch pieces
• 2 bruised and torn kaffir lime leaves
• 8 torn mint leaves
• 1 cup grape tomatoes, halved
• 1 cup sliced mushrooms
• 1 cup chopped carrots
• 1/2 cup frozen peas
• 1/3 cup sliced onion
• 12 medium shrimp, peeled, deveined with tails intact
• 2 tablespoons chopped green onions
• 1/4 cup chopped cilantro
• 1 teaspoon finely chopped Thai red chilies (optional)

First combine the first 4 ingredients in a cup and mix.  Combine stock, coconut milk, ginger root, lemon grass, and limes leaves and let simmer for 5 minutes until flavored. throw in mint leaves. Add veggies and curry mix and boil low for 6-7 minutes or until veggies are almost tender. 

Next, add in shrimp and boil for 1 minute. Take out so they don't overcook. Take out lemongrass, add the rest of ingredients and add shrimp back in when cool enough.