 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This recipe is from Parragon's Thai cooking book. The recipes are delicious and very easy to prepare. This is so good. I have changed it slightly to accomodate my familys taste buds. Ingredients:
1 3/4 cups milk, coconut, canned |
1/4 cup cream, coconut, canned |
1 cup vegetable stock |
1/4 cup vermicelli rice noodles |
1 pepper, sweet red, cut into thin strips |
1 cup bamboo shoot, sliced, canned, drained and rinsed |
1/16 cup ginger (2 inches) |
4 scallions, coarsley chopped |
2 tablespoons curry paste, red |
2 tablespoons fish sauce |
1 teaspoon golden brown sugar |
6 sprigs basil, use thai if you can find it...much stronger flavor |
16 shrimp, jumbo, unshelled, cooked |
Directions:
1. Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil.
2. Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for 5 minutes.
3. Next add the shrimp and simmer until heated through about 4 - 5 minutes.
4. Serve in warmed bowls and enjoy.
|
|