Shrimp Coconut Curry Soup
It’s not very common these days to have made a curry or soup completely from scratch. Supermarkets provide packets of flavourings and just-add-water mixes, but what’s really in them? Here’s a recipe that’s aromatic, moorish and down right delicious – and you’ll know exactly what’s in it. As an added bonus, it’s beautifully light so you won’t come away feeling as though you’ve over indulged.
Ingredients:
1 tablespoon vegetable oil
1 medium onion diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1 tablespoon red curry paste
1 teaspoon brown sugar
4 cups vegetable stock
2-inches fresh ginger root, peeled and cut into chunks
2-inches lemon grass, smashed
8 peppercorns
1 jalapeno, sliced plus more for garnish
1/2 cup cilantro leaves plus more for garnish
2 tablespoons fish sauce
1 (13.5 ounce) can coconut milk
3/4 pound medium shrimp, shelled and deveined
2 mushrooms, sliced
Juice of 1 lime
Directions
In a medium stock pot over medium heat, add the oil and onions. Cook stirring until onions are translucent (about 5 minutes). Stir in the garlic, cumin, curry paste and sugar. Cook for an additional minute. Stir in stock, ginger root, lemon grass, peppercorns, jalapeno, cilantro and fish sauce. Bring mixture to a boil. Reduce heat and allow to simmer for 30 minutes. Remove from heat, strain (discarding the solids) and return the strained broth to the pot over medium heat. Stir in coconut milk, shrimp, mushrooms and lime juice. Cook until the shrimp is completely cooked through (about 5 minutes). Serve immediately garnished with cilantro and jalapeno slices if desired.
Recipe found on http://www.saltedandstyled.com/