Green curry soup

It's really hot, some of my friends could barely eat half of it and I had to add more coconut milk and vegetable broth to their portion, meanwhile I ate it and I felt fine. I would recommend adding half of the gree curry paste if you are not as big fan of spiciness as me.

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Step 1

Remove the 'shell' of the shrimps and cut them into smaller chunks, cook them with salt and pepper on coconut oil

Step 2

When they are almost done, add the onion, garlic and ginger, cook for a bit

Step 3

Add green curry paste, vegetable broth and stir

Step 4

When everything is fully combined add coconut milk, soy sauce and coconut sugar, cover and let it simmer

Step 5

In the meantime cut the vegetable leaving a little bit of the bok choy for serving

Step 6

Add the vegetables into the soup, cover and cook until the vegetables are tender, but still crispy and not overcooked

Step 7

In another pan add the remaining bok choy and drizzle oyster sauce on it, add some water and cover

Step 8

Pour the soup into bowls and serve with bok choy