Thai Shrimp and Rice Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a main course soup with a kick that takes no time to make. You can also substitute chicken. Adapted from Gourmet. Ingredients:
8 cups chicken stock |
4 cups water |
1 tablespoon green curry paste |
4 garlic cloves, smashed |
2 inches ginger, peeled and sliced |
1 teaspoon coriander seed, crushed |
2 cups cilantro (to garnish) or 2 cups thai basil, plus some extra (to garnish) |
1 cup jasmine rice |
3/4 cup medium shrimp, peeled and deveined |
1 (14 ounce) can coconut milk |
1/4 lb snow peas, trimmed and cut into strips |
2 tablespoons fish sauce |
2 tablespoons fresh lime juice |
salt |
lime wedge (to garnish) |
Directions:
1. Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
2. Simmer until ginger is softened, about 15 minutes.
3. Strain in a sieve lined with paper towels, and discard solids.
4. Return to stockpot.
5. Add rice, simmer uncovered 15 minutes.
6. Add shrimp and cook through until it turns pink, 3-4 minutes.
7. Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
8. Remove from heat, stir in lime juice.
9. Garnish with lime wedges and extra basil or cilantro.
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