2 tsp. olive oil

1 1/2 cups mushrooms, sliced

1/2 cup red bell pepper, diced

1 inch ginger, peeled and minced

4 cloves garlic, minced

Half a stalk lemon grass, cut lengthwise

2 tsp sambal oelek (or thai red curry paste)

3 cups chicken broth

1 cup coconut milk

1 T. sugar

3 tsp. fish sauce

Fresh Coriander

 

Heat the oil in a pan over medium heat. Add the garlic, ginger, lemon grass, mushrooms and red bell pepper. Cook for 3 minutes. Add the sambal. Cook for another minute. Add the coconut milk, chicken broth, sugar and soy sauce. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Discard lemon grass. Top with coriander.