Instructions:

Heat coconut milk in a pot until it simmers.
Stir in red curry paste and cook until fragrant.
Add lemongrass, galangal, kaffir lime leaves, fish sauce, and sugar.
Pour in water or broth and bring to a simmer.
Add sliced vegetables and cook until tender.
Add shrimp and cook until pink and opaque.
Stir in lime juice and adjust seasoning.
Serve in bowls, garnished with fresh herbs and red chilies.
Tips:

Use fresh ingredients for authentic flavor.
Simmer gently to develop flavors and avoid overcooking shrimp.
Garnish with cilantro, Thai basil, and red chilies.
Storage: Store in an airtight container in the refrigerator for 2-3 days. Reheat gently before serving.