Shrimp and Coconut Soup
This is a very tasty and spicy soup - goes very nice with beer. It is very easy to make. Once you have chopped up all the ingredients there is not a lot to do - ingredients just need to be added sequentially. You can do this while talking to your guests and having a drink (beer accompany this soup very well). Recipe picked up from "ALT for dullerne" - follow link to visit truely bad looking web site.
Serves 4 persons (provided these persons are not grown men).
Ingredients:
- 1 can of coconut milk (light)
- 1-2 tbsp red curry paste
- 1/2 liter of chicken or vegetable stock
- 4-5 tbsp fish sauce
- 1 lemon grass stem (meaty bit in the middle)
- 4 dried lime leaves
- 3-4 red chili peppers (crushed or finely chopped - red parts only)
- 1 tbsp finely chopped ginger
- 2 tbsp finely chopped coriander
- 250 g chicken in bite size bits
- 150 g frozen tiger shrimps
- sugar, lime juice and additional fish sauce
- 1 bunch of chopped spring onions
How-to:
- Fry curry paste in a bit of coconut milk
- Add:
- stock
- fish sauce
- lemon grass
- chili peppers
- ginger
- coriander
- the rest of the coconut milk.
- Boil for 6-7 minutes
- Add chicken and shrimps
- Boil for another 5-6 minutes
- Adjust taste by adding sugar, lime juice and fish sauce
- Add spring onions just before serving
- Serve with jasmine rice and bread - sprinkle some chopped coriander on top of each soup bowl.
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