1. Heat 5ml olive oil in a large pot over medium heat. Add 6g minced garlic, 15g grated ginger, and 15g red curry paste. Cook for 1 minute until fragrant. 2. Add 1 bruised lemongrass stalk, 500ml vegetable broth, and 400ml coconut milk. Bring to a simmer. 3. Add 100g sliced mushrooms and 100g sliced bell pepper. Simmer for 5 minutes. 4. Add 150g shrimp and 75g snow peas. Cook for 3-4 minutes until shrimp are pink and opaque. 5. Remove from heat and discard lemongrass stalk. 6. Stir in 10ml fish sauce, 15ml lime juice, and 5g lime zest. 7. Serve over 100g cooked brown rice, garnished with 10g chopped cilantro and 15g chopped green onions.