Thai Red Curry Soup

Ingredients


2 cups dry white wine
Bottom 4 inches of 3 fresh lemon grass stalks, thinly sliced
1-tablespoon matchstick size pieces peeled fresh ginger
2 cloves garlic, minced4 cups bottled clam juice
4 cups canned, unsweetened coconut milk
2 teaspoons red curry paste
1 teaspoon grated 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

Preparation

Combine the wine, lemongrass, ginger, and garlic in a large, heavy-duty saucepan.
Bring to a boil over medium-high heat.
Add the clam juice and coconut milk and simmer about 15 minutes.
Stir in the curry paste and lime peel.
Mix the cornstarch and water in small bowl until smooth.
Add to the soup and bring to aboil, stirring.
Reduce heat and simmer 5 minutes, stirring occasionally.
Add the basil, lemon juice, fish and shrimp; simmer just until the fish is cooked through,about 2 minutes.
Season to taste and serve.Serves 6-8