Tom Kha Gai--Thai Coconut Soup

Sweet, spicy, a little sour, rich and delicious. True comfort food!

1 Tbsp. Coconut oil
1 1/2 cup Shallots and leeks, chopped and sliced, Divided-1 cup for the stock and an additional 1/2 cup for the soup itself. Or use onion.
2 cloves Garlic, peeled and chopped
1/2 Jalapeno pepper, seeds and spine removed Or if you want a lot of heat, leave them in.
3 inch Fresh ginger root, roughly chopped Or galangal if you can find it.
2 stalks Lemongrass, pounded with the side of a knife, cut into 2 inch long pieces
1 tsp. Lemongrass paste
2 tsp. Red curry paste
1 tsp. Red chili paste
1 tsp. Curry powder
1 tsp. Cumin
1 Tbsp. Fish sauce
4 cups Chicken broth, preferably homemade
13.5 oz. Coconut milk or cream, unsweetened, full fat
1 lb. Shrimp, peeled and deveined
8 oz. Mushrooms, sliced I used baby portabellas.
3 Tbsp. Lime juice, freshly squeezed
Cilantro, chives, thinly sliced jalapeno for garnish

In a medium saucepan, heat the coconut oil over medium heat. Add 1 cup of the leeks/shallots, garlic, jalapeno, ginger, and lemongrass.
Cook, stirring frequently until onions are softened; about 10 minutes.
Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for about 30 minutes.
Strain out the aromatics and discard. Add in coconut milk, mushrooms, additional 1/2 cup sliced leeks, and all of the spices-red curry paste, red chili paste, curry powder, cumin, lemongrass paste, fish sauce, lime juice. Bring to a boil. Reduce heat and cook another 15 minutes.
Add the shrimp and cook until it just starts to turn pink. If making in advance cook for about 3 minutes. If serving right away cook the shrimp through-about 5-7 minutes. These shrimp were huge so cook thoroughly, but do not overcook or they become tough.
Check for seasoning. Ladle into bowls and garnish with chives, roughly chopped cilantro, and thinly sliced jalapeno. Serve with a wedge of lime.