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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âThis tasty soup comes together in minutes, and itâs acrowd pleaser. The ingredients are available in mylittle Maine grocery store, too.â âJessie Grearson-Sapat, Falmouth, Maine Ingredients:
1 medium onion, chopped |
1 tablespoon olive oil |
3 cups reduced-sodium chicken broth |
1 cup water |
1 tablespoon brown sugar |
1 tablespoon minced fresh gingerroot |
1 tablespoon fish sauce or soy sauce |
1 tablespoon red curry paste |
1 lemon grass stalk |
1 pound uncooked large shrimp, peeled and deveined |
1-1/2 cups frozen shelled edamame |
1 can (13.66 ounces) light coconut milk |
1 can (8-3/4 ounces) whole baby corn, drained and cut in half |
1/2 cup bamboo shoots |
1/4 cup fresh basil leaves, torn |
1/4 cup minced fresh cilantro |
2 tablespoons lime juice |
1-1/2 teaspoons grated lime peel |
1 teaspoon curry powder |
Directions:
1. In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemon grass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink.
2. Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime peel and curry powder; heat through. Discard lemon grass. Yield: 8 servings (2 quarts).
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