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Curried-Coconut Soup with Shrimp

Serves: Makes 6 servings

Ingredients:

  • 2 teaspoons vegetable oil
  • 6 green onions, thinly sliced, white and green parts kept separate
  • 2 tablespoons minced ginger
  • 2 large garlic cloves, minced
  • 2 tablespoon red curry paste, Mae Ploy brand preferred
  • 1 stalk lemongrass, white and light green parts only, halved lengthwise
  • 3 kaffir lime leaves
  • 1 large red bell pepper, stemmed, seeded, thinly sliced
  • 1 cup diced tomatoes, fresh and ripe or canned
  • 1 (14-ounce) can unsweetened coconut milk
  • 3 cups low-sodium chicken broth
  • 2 tablespoons Thai fish sauce
  • 2 teaspoons light brown sugar
  • 1 pound medium shrimp, peeled and deveined
  • 2 limes, juiced, plus wedges for serving
  • ½ cup chopped cilantro leaves


Procedures:

This soup is easy to put together and always a favorite. The hardest part is getting your hands on the fresh ingredients of kaffir lime leaves and lemongrass which add a vibrant and unique flavor.

In a medium Dutch oven or heavy saucepan over medium-high heat, add oil. When oil is shimmering, add green onion whites, ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add curry paste and continue to cook until toasted, about 1 more minute.

Add lemongrass, lime leaves, bell pepper, tomatoes and coconut milk and bring to a simmer. Add broth, fish sauce and brown sugar; bring back to a simmer to blend the flavors and thicken and reduce slightly, about 15 minutes.

Add the shrimp and continue to cook, stirring frequently, until the shrimp are just cooked through, about 2 minutes. Add the lime juice to taste.

To serve: Remove lemongrass and lime leaves from the soup, divide among soup bowls. Garnish generously with green onion tops, cilantro and serve with lime wedges on the side.

Recipe developed for Sur La Table’s Cooking Classes

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