Light Thai Red Curry Soup

To prepare the Lemongrass (1 stalk) , remove any outer discolored or loose layers. Smash the stalk with your knife 1-2 times. Set aside approx. 1" of the stalk and mince. Reserve the remaining stalk.

Heat the Canola Oil (1 Tbsp) in a sauce pan over medium heat. Once hot, add Garlic (2 cloves) , Fresh Ginger (1 in) , Scallion (1) , and Lemongrass. Cook 1-2 minutes until fragrant.

Add Carrots (2) and Red Bell Pepper (1) and cook 2 minutes.

Add Red Curry Paste (2 Tbsp) , stir to combine, and let it cook out for 1-2 minutes. Stir to make sure paste doesn't burn.

Add Light Coconut Milk (1 can) and Vegetable Stock (1/2 cup) and stir to combine. Add remaining lemongrass stalk and bring to a simmer for 5 minutes.

Add Shrimp (8 oz) and cook until the shrimp is firm and pink. Remove lemongrass and garnish with green parts of scallion and Fresh Cilantro (to taste) .

Serve with White Rice (to taste) .