5 October, 2015
Thai shrimp soup
Thai flavors, curry paste and cilantro again. I know! I must have something for the curry paste recently. But there is something is this lightly spicy and lightly sweet combination that works for me as a perfect comfort food. And today is a Monday and it’s raining. Something comforty and warm is a must. And this quick soup is just perfect for this occasion!
I hat 2 bowls tonight. I promise to go running tomorrow, well, if it’s not raining…
Ingredients
- 1 cup rice
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 bell peppers, chopped
- 1 tbs fresh ginger, grated
- 500 ml coconut milk
- 200 ml coconut cream
- 2 tbs curry paste
- 2 cups fresh shrimp, peeled
- 2 tbs butter
- 1 vegetable stock cube (I use the jell-o version, but any will do)
- juice of one lime
- fresh cilantro
Instructions
- Place the rice in a small pot with 2 cups of water. Bring to boil, then set the heat to very low and cook (covered) for 20 minutes.
- In the meantime, melt 1 tbs butter in a pot. Add chopped onion, garlic and bell peppers. Cook for 4-5 minutes. Add grated ginger and cook for another minute.
- Add curry paste, coconut milk, coconut cream, vegetable stock and 1 cup water. Cook for another 5 minutes.
- In the meantime melt the butter in a pan and when it's hot fry the shrimp until it turns pink (3-4 minutes will do).
- Add the shrimp and lime juice to the soup. Taste it and add more salt if necessary.
- Place some rice in a bowl and pour the soup over it, top with fresh, chopped cilantro.
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