INGREDIENTS:3 11 ½-oz. cans coconut milk
1 oz. ginger root
2 sticks lemongrass, diced
1 Tbsp. fish sauce
¼ cup sugar
2 lime leaves
1 tsp. Thai red curry
1 cup lobster stock, reducedDIRECTIONS:Rinse ginger in water. Place coconut milk, lobster stock, lemongrass, sugar, curry and fish sauce in a pot. Cook for 20 minutes. Add lime leaves, infuse and strain. Garnish with diced carrots, shiitake julienne, lime juice and cilantro leaves.SERVINGS:6 servingsFrom:Executive chef Daniel Pochron, Jordans, Wash., D.C. PHOTO CREDIT:Photo Credit: JORDANS
