How to cook bs (burgoon-speer) coconut milk soup

Had this deliciousness at a local Thai place and well, it was good. Here is our version, enjoy!

10
STEPS
INGREDIENTS
Add oil to large pot on medium heat.   (I know it's veggie oil in the picture, it's what we had, but we prefer evoo)

Add oil to large pot on medium heat. (I know it's veggie oil in the picture, it's what we had, but we prefer evoo)

Add red curry paste

Add red curry paste

Grate ginger root

Grate ginger root

Add ginger root

Add ginger root

Add lemongrass

Add lemongrass

Stir for 2-3 minutes on medium heat

Stir for 2-3 minutes on medium heat

Stir in chicken broth and add brown sugar.

Stir in chicken broth and add brown sugar.

Stir it all together for a few minutes.

Stir it all together for a few minutes.

Add the coconut milk

Add the coconut milk

Make the mushrooms bite sized

Make the mushrooms bite sized

Add the mushrooms to the mix

Add the mushrooms to the mix

Stir on medium heat until the mushrooms are soft

Stir on medium heat until the mushrooms are soft

Add lime juice

Add lime juice

Remove soup from the heat and add cilantro

Remove soup from the heat and add cilantro

Stir in the cilantro and serve over rice.

Stir in the cilantro and serve over rice.

  • 1/2Tbsp EVOO
  • 2.0Tbsp Grated fresh ginger root
  • 2.0Tbsp Finely chopped lemongrass
  • 4.0Tbsp Red curry paste
  • 4.0c Chicken broth
  • 1.0Tbsp Brown sugar
  • 2.0 (13.5oz) cans coconut milk
  • 1/4lb Sliced shiitake mushrooms
  • 2.0Tbsp Fresh lime juice
  • 1/4c Chopped fresh cilantro
  • Steamed white or brown rice