Very Spicy Thai Soup
(Courtesy of LuLou’s Restaurant in Reno, serves 26 — it’s a restaurant recipe so you can cut it in half or by a quarter, unless you want to make a big pot)
4 large shallots
10 cloves garlic
2 large pieces of fresh ginger, peeled and julienned
1 gallon coconut milk
4 stocks lemongrass (pound with back of knife to release flavor)
14 ounces red curry paste
1 gallon chicken stock
250 milliliters fish sauce
1/8 cup sugar
½ ounce kaffir lime leaves
½ cup canola oil
Heat canola oil and sauté garlic and shallots until light brown. Add curry and caramelize (while stirring constantly). Add chicken stock, lemongrass, and lime leaves, and cook for a few minutes. Add fish sauce and sugar and bring to a boil. Finally, add coconut milk and boil for 1 minute. When serving, get creative with the garnish. Try chicken, potatoes, shrimp, zucchini, mushrooms, basil, or anything else you have. Enjoy!
