In a medium soup pot over medium heat:

• Add a splash of neutral oil (or coconut oil for extra richness).

• Stir in Thai red curry paste, cooking 30–60 seconds until it darkens and becomes fragrant.

• Add lemongrass, kaffir lime leaves, ginger (or galangal), and sliced chili.

• Sauté gently for another 1–2 minutes to fully release the essential oils.

• Pour in coconut milk and stock. Stir gently to combine.

• Add fish sauce.

• Bring to a low simmer (do not boil — boiling can split the coconut milk).

• Simmer uncovered for 5–7 minutes, letting the aromatics infuse the broth.

• Gently add fish chunks, mushrooms, and cherry tomatoes.

• Simmer on low heat for 8–10 minutes until fish is opaque and flakes easily with a spoon.

• Turn off the heat.

• Stir in fresh lime juice and chopped cilantro.

• Taste the broth and adjust with more lime (for acidity) or fish sauce (for umami/salt).

• Ladle into warm bowls.

• Garnish with Thai basil, extra chili slices, and a swirl of coconut cream if desired.

• Serve hot with lime wedges on the side.

Optional sides:

• Steamed jasmine rice

• Thin rice noodles

• Crispy shallots or roasted peanuts for crunch

• Vegetarian: Swap fish for tofu or tempeh, use vegetable broth, and replace fish sauce with soy sauce or mushroom sauce.

• Add greens: A handful of baby spinach or bok choy stirred in at the end.

• Make it hearty: Add rice noodles for a full meal-in-a-bowl.

Wine:

• Off-dry Riesling – balances spice and citrus

• Sauvignon Blanc – highlights herbs and lemongrass

• Gewürztraminer – floral, aromatic contrast

Beer:

• Thai lager or wheat beer (hefeweizen)

Cocktail:

• Lemongrass mojito or Thai basil gimlet

Non-Alcoholic:

• Coconut water

• Sparkling limeade

• Thai iced tea (if serving the soup as a starter)