5 garlic cloves
Half inch piece ginger
Half to whole smoked chili like pasilla or chipotle
2 tbsp coconut oil
1 tbsp peanut or avocado Oil
2 shallots
1 small red onion
1 can coconut milk
4 cups water (some can be broth)
1 tsp salt
2 tsp curry (home made, see here)
1/2 tsp black pepper
1/4 tsp (or to taste) hot red pepper
1 tsp sugar
1 tbsp beet powder (optional, home made)
Juice from two limes
Half a lime (optional, adds some bitterness, skip or take out after a few minutes).
Lemongrass
Two scallions
2-3 small tomatoes cubed
7-8 baby Bella mushrooms, cubed
Half a red bell pepper, sliced thin
3/4pb tilapia cubes
12 shrimp cubed
Chopped cilantro and lime to serve

Crush garlic, ginger, chili, coconut oil, peanut oil and a little water in a Bullet or with handheld blender, put in soup pot and let fry on medium low for a few minutes until gets brownish.

Thin slice onion and shallots, add to pot and sauté on medium for a few minutes.

Add coconut milk and water and bring to a boil, add all spices, sugar, lime juice, lemongrass, scallions and half a lime, and let cook for a few minutes.

Add tomatoes, mushrooms and bell pepper, bring to a boil.
Add fish and shrimp. Cook for another 10 minutes or so, until cooked.
Serve with lime juice and fresh chopped cilantro added.
You can add cooked rice noodles, I didn’t but it would be a good match.

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