Coconut shrimp soup.Very delicious soup with shrimp,mushrooms and spices.
Makes 4 servings
Ingredients:
1 tablespoon vegetable oil
1 medium yellow onion,peeled and diced
3 cloves garlic,peeled and minced
1/2 teaspoon ground cumin
1 tablespoon red curry paste
1 teaspoon brown sugar
4 cups (1 L) vegetable stock
1 fresh ginger,peeled and chunked
1 lemongrass,smashed
8 peppercorns
1 jalapeno,sliced
1/2 cup fresh cilantro leaves
2 tablespoons fish sauce
13 1/2 oz (400 ml) can coconut milk
3/4 pound medium shrimp,shelled and deveined
2 fresh mushrooms,sliced
freshly squeezed juice of 1 lime
Makes 4 servings
Ingredients:
1 tablespoon vegetable oil
1 medium yellow onion,peeled and diced
3 cloves garlic,peeled and minced
1/2 teaspoon ground cumin
1 tablespoon red curry paste
1 teaspoon brown sugar
4 cups (1 L) vegetable stock
1 fresh ginger,peeled and chunked
1 lemongrass,smashed
8 peppercorns
1 jalapeno,sliced
1/2 cup fresh cilantro leaves
2 tablespoons fish sauce
13 1/2 oz (400 ml) can coconut milk
3/4 pound medium shrimp,shelled and deveined
2 fresh mushrooms,sliced
freshly squeezed juice of 1 lime
Cooking Method:
- In a medium sauce pan,heat vegetable oil over medium heat.
- Add onions and cook,stirring,until onions are translucent.
- Stir in minced garlic,cumin,curry paste and brown sugar.Cook for a further 1 minute.
- Stir in vegetable stock,ginger,lemongrass,peppercorns,jalapeno,fresh cilantro and fish sauce.
- Increase heat to high and bring mixture to a boil.
- Reduce heat to low and simmer,uncovered,for 30 minutes.
- Remove from the heat and strain,discarding the solids.
- Return strained broth to sauce pan and heat over medium heat.
- Stir in remaining ingredients.
- Cook stirring occasionally,until shrimp are cooked through.
- 9:46:00 AM
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