Coconut Oil | Vidalia Onion | Garlic Galangal | Lemon Grass Paste Red Curry Paste | Chicken Stock Coconut Milk | Mushrooms Fish Sauce | Lime Juice Brown Sugar | Cilantro | Shrimp
Sauté onion and garlic until soft, before stirring in the lemongrass and red curry paste. Add chicken stock and galangal. Bring to a boil, then simmer for 20 minutes.
Strain the liquid in a fine mesh sieve to remove the aromatics. Add the liquid back to the pot, as soon as it reaches a boil, reduce the heat to low.
Add the remaining ingredients except for the shrimp and simmer for 10 minutes. Then add in shrimp and cook until just pink. Garnish with cilantro, green onions, and chili oil.