FBD

Thai Curry And Shrimp Soup

AsianSeafoodIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 1 0.5 lb medium shrimp, peeled and deveined (shells reserved)
  • 1 small yellow onion, quartered
  • 0.5 fresh lemon, halved
  • 1 bay leaf
  • 5 cup water
  • 0.5 tsp salt
  • 2 tbsp Massaman or Thai red curry paste
  • 2 tbsp vegetable oil
  • 0.3 cup minced yellow onions
  • 1 roasted red pepper, small diced
  • 0.5 tsp chopped garlic
  • 2 tbsp coconut milk
  • 2 tbsp fresh Thai basil leaves, chiffonade

Instructions

  1. 1

    In a saucepan over medium heat, combine the reserved shrimp shells with the quartered onion, lemon, bay leaf, and water. Season with salt. Bring to a boil, reduce to medium-low, and simmer for 30 minutes. Strain and reserve the shrimp stock.

  2. 2

    Season the peeled shrimp with salt. Toss with the curry paste to coat.

  3. 3

    In a separate saucepan over medium heat, heat the vegetable oil. Sauté the minced onions for 2 minutes. Add the roasted red pepper, garlic, and curry-coated shrimp; sauté for 2 minutes.

  4. 4

    Add the reserved shrimp stock. Bring to a boil, reduce to medium-low, and simmer for 5 minutes.

  5. 5

    Stir in the coconut milk. Taste and adjust seasoning. Remove from heat and stir in the fresh Thai basil. Ladle into serving bowls.

Tags

soup