1. Heat oil in a large saucepan over medium-high heat. Add shallot and saute until softened, 3 minutes. Add garlic, curry and sugar. Cook, stirring constantly, until fragrant, 1 minute. Stir in chicken broth, coconut milk, ginger and salt. Heat to boiling, then reduce heat to medium-low and simmer 10 minutes. Cool 30 minutes. Transfer to a container with a tight-fitting lid and freeze.