Thai Red Curry Soup
To make, combine 2 cups dry white wine, 4 stalks of thinly sliced lemongrass—the bottom 4 inches only—, 1 tablespoon minced fresh ginger, and 3 minced garlic cloves in a stockpot or Dutch oven; bring to a boil over medium-high heat. Add 4 8-ounce bottles of clam juice and 1 quart canned, unsweetened coconut milk. Boil until reduced to 8 cups, about 10 minutes. Stir in 2 tablespoons red curry base—which is available in Asian markets—and 1 teaspoon grated lime zest. In a small bowl, mix together 3 tablespoons cornstarch and 3 tablespoons water until smooth. Add to the soup and bring to a boil, stirring. Reduce the heat and simmer for 5 minutes, stirring occasionally. Add 1 pound medium shrimp that have been peeled, deveined and halved lengthwise. Also add 1 pound red snapper fillets, cut into ½-inch cubes. Throw in 6 tablespoons of julienned fresh basil leaves, 3 tablespoons sugar and 2 tablespoons lemon juice. Simmer until the shrimp and fish are opaque throughout, about 2 minutes. Season with salt and pepper. Serve immediately.