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Recipe

Thai Curry And Shrimp Soup

  • Yield: 4 to 6 servings

Ingredients

  • 1 1/2 pounds medium shrimp
  • 1 small yellow onion, quartered
  • 1/2 fresh lemon
  • 1 bay leaf
  • 5 cups water
  • Salt
  • 2 to 3 tablespoons Masamam Curry Paste
  • 2 tablespoons vegetable oil
  • 1/4 cup minced onions
  • 1 roasted red pepper, small diced
  • 1/2 teaspoon chopped garlic
  • 2 tablespoons coconut milk
  • 2 tablespoons chiffonade fresh Thai basil leaves

Directions

  • Peel the shrimp, reserving the heads and shells. Refrigerate the shrimp until ready to use. In a saucepan, over medium heat, combine the reserved heads and shells, onions, lemons, bay leaf and water. Season with salt. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Strain and set aside. Season the shrimp with salt. Toss the shrimp with the curry paste. In a saucepan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the peppers, garlic and seasoned shrimp. Saute for 2 minutes. Add the reserved shrimp stock. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Stir in the coconut milk. Adjust the seasonings. Remove from the heat and stir in the basil. Ladle into serving bowls and serve.