Difficulty: Easy - for beginners
Dietary guidance: n g d
1 Tbsp. extra-virgin olive oil
3 Tbsp. fresh ginger, grated
2 stalks fresh lemongrass, cut into 2-inch pieces (so easy to remove for serving)
pinch of chili power (to taste)
4 cups vegetable broth
3 Tbsp. fish sauce
3 14-oz cans of coconut milk OR w 14-oz cans light coconut milk and 1 14-oz can coconut cream (approx. 40 oz or 5 cups total)
2 potatoes, cut into ½-inch cubes
16 oz crimini mushrooms, sliced
5-6 baby bok choy, chopped into 1-inch pieces
1-1 ½ lb. medium shrimp, peeled, deveined, and with tails removed
2-3 fresh limes, juiced
fresh cilantro, chopped, for garnish (as much as you like)
Heat the oil in a large pot over medium heat.
Add the ginger, lemongrass, and chili power. Stir and cook for 1 minute.
Slowly pour the vegetable broth over the mixture, stirring continually.
Stir in the fish sauce, then simmer for 5 minutes.
Add the potatoes and stir. Bring back up to a simmer and cook until they are almost tender (maybe 10 minutes).
Stir in the coconut milk, mushrooms, and baby bok choy. Bring back up to a simmer, then cook until the mushrooms are soft (about 5 minutes).
[Note: For best leftovers, stop here and finish when ready to serve.]
Add the shrimp, stir, then cook until they are no longer translucent (about 5 minutes).
Remove lemongrass pieces.
For each serving:
Stir in the lime juice and garnish with cilantro.