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Gang Som Goong - Thai Red Curry Soup with Prawns


  • 1 fresh lemon grass stalk, thinly sliced
  • 1 tablespoon matchstick size pieces peeled ginger
  • 2 tablespoons minced garlic
  • 2 cups bottled clam juice
  • 2 cups unsweetened coconut milk
  • 1-½ tablespoons red curry paste
  • 1 tablespoon lime peel
  • 3 tablespoons corn starch
  • 2 tablespoons water
  • ¼ cup thinly sliced fresh basil
  • 1 tablespoon lemon juice
  • 8 ounces snapper fillet, cut into ½-inch cubes
  • 16 medium uncooked shrimp, peeled, deveined, and halved

Cooking Instructions

  1. Mix lemongrass, ginger, and garlic in a large, heavy-duty saucepan. Bring to a boil over medium-high heat.
  2. Add the clam juice and coconut milk, and simmer about 15 minutes.
  3. Add curry paste and lime peel.
  4. Mix the cornstarch and water in small bowl until smooth. Add to the soup and bring to a boil, stirring.
  5. Reduce heat and simmer 5 minutes, stirring occasionally.
  6. Add the basil, lemon juice, fish and shrimp. Simmer just until the fish is cooked through, about 2 minutes.
  7. Season to taste and serve.