Shrimp-Coconut Milk
Soup Recipe Created by Ruth Paget
I
learned about red curry when I ate a Thai curry dish called Panang Curry at the
Thai 55th Restaurant when I was a student at the University of
Chicago. I loved the flavor and
anti-oxidant properties of the red curry, which is why I have used it in this
soup.
Serves
4
Ingredients:
For
Shrimp -
-2
tablespoons olive oil
-1
pound cleaned and shelled raw shrimp (can be previously frozen just do not
refreeze it)
For
Soup-
-1
tablespoon olive oil
-1
large peeled and chopped onion
-1
teaspoon dry garlic
-2
(13.56-ounce) can coconut milk
-1
(4-ounce) container Thai red curry paste
-32
ounces water
Steps:
1-Sauté
shrimp in olive oil for 15 minutes in frying pan or until all shrimp have
turned pink and curled. Set aside
2-Sauté
onions and garlic in olive oil for 5 minutes in a soup pot.
3-Add
shrimp with oil to the soup, coconut milk, curry paste, and water. Mix till curry paste is fully incorporated
into the water and coconut milk. Bring
to a boil and let boil for 15 minutes.
Serve
with rice on the side.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
