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

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 red curry paste
Grate ginger root
Add ginger root
Add lemongrass
Stir for 2-3 minutes on medium heat
Stir in chicken broth and add brown sugar.
Stir it all together for a few minutes.
Add the coconut milk
Make the mushrooms bite sized
Add the mushrooms to the mix
Stir on medium heat until the mushrooms are soft
Add lime juice
Remove soup from the heat and add cilantro
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

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!