Featured in the June 2017 Edition of 'In The Loop Magazine
One of my favorite dishes to make is my Thai coconut curry shrimp soup. Here's my version of a simple recipe that is absolutely delicious. I thought this dish is different and special to serve on Fathers Day. Pair it with Thai beer I recommend trying Singha.
Ingredients:
1 tablespoon coconut oil
2 1/2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
1 1/2 teaspoons ground hot curry or red curry paste
4 cups vegetable stock
3 tablespoons fish sauce
1 tablespoon brown sugar
3 tablespoons green onion, chopped
2 cans (13.5 ounce) coconut milk
6 ounces shiitake mushrooms, sliced
1 pound medium shrimp, peeled and deveined
2 1/2 tablespoons fresh squeezed lime, extra wedges for garnish
1/4 cup fresh cilantro, chopped, extra for garnish
Optional: Sriracha sauce, to taste
Directions:
In a large pot over medium heat add coconut oil, ginger, lemon grass, heat for 5 minutes stirring continuously.
Add curry, stock, fish sauce, brown sugar, green onions and coconut milk, stir and cook until hot.
Add mushrooms, cook until soft.
Add lime juice and shrimp cook until shrimp no longer translucent.
Add Cilantro, For those that want a little more kick add a few drops of Sriracha sauce.
Serve in your favorite bowls, garnish with extra cilantro and a lime wedge on side. Enjoy!
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