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Thai Curry And Shrimp Soup
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5
−1/2 Pound Medium shrimp
Small Yellow onion; quartered
/2 Fresh lemon
Bay leaf
Cup Water
Salt
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2
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Tablespoon Masamam Curry Paste; (recipe from above), up to 3
Tablespoon Vegetable oil
/4 Cup Minced onions
Roasted red pepper; small diced
/2 Teaspoon Chopped garlic
Tablespoon Coconut milk
Tablespoon Chiffonade fresh Thai basil leaves
Peel the shrimp, reserving the heads and shells. Refrigerate the shrimp
until ready to use. In a saucepan, over medium heat, combine the reserved
heads and shells, onions, lemons, bay leaf and water. Season with salt.
Bring the liquid to a boil. Reduce the heat to medium−low and simmer for 30
minutes. Strain and set aside. Season the shrimp with salt. Toss the shrimp
with the curry paste. In a saucepan, over medium heat, add the oil. When the
oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the
peppers, garlic and seasoned shrimp. Saute for 2 minutes. Add the reserved
shrimp stock. Bring the liquid to a boil. Reduce the heat to medium−low and
simmer for 5 minutes. Stir in the coconut milk. Adjust the seasonings.
Remove from the heat and stir in the basil. Ladle into serving bowls and
serve.
Yield: 4 to 6 servings
Thai Curry And Shrimp Soup
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