Add cut lemongrass stalks to the bottom of your soup pot, cover with the quart of broth, let simmer for 15-20 minutes to infuse the broth with lemongrass flavor, then REMOVE stalks. *see note
Stir in curry paste.
Sauté shallot, ginger, garlic one minute, then add mushrooms and sauté till tender.
Add shallot, ginger, garlic, mushrooms, and coconut milk to broth and turn heat down to low. *see note
Sauté seafood just until done then add to broth.
Squeeze lime juice into broth, add dash of Fish Sauce, Sat and Pepper.
Top with green onions & lime zest.
Enjoy!