Thai Curry and Shrimp Soup

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

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, recipe follows
  • 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
  • MASAMAM CURRY
  • Recipe adapted from Adriana's Spice Caravan: Storey Communications, Inc. 1997
  • 2 fresh lemon grass stalks
  • 12 small dried red chili peppers, seeded
  • 1 (1-inch) piece fresh galangal, chopped or 4 slices dried
  • 2 red onions, chopped
  • 12 garlic cloves
  • 2 tablespoons coriander seeds
  • 1 tablespoon cardamom seeds
  • 2 teaspoons cumin seeds
  • 1/2 cinnamon stick
  • 1 teaspoon cloves
  • 1 teaspoon ground mace
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon shrimp paste
  • 4 bay 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.

MASAMAM CURRY
  • Remove and discard the outer leaves and upper half of the lemon grass stalks, and chop the bottom half into 1-inch pieces. Soak all the dried ingredients for 30 minutes, or until softened. Place all the ingredients in a food processor, and blend to a smooth paste. Add a little water if necessary to thin.

  • Yield: about 1 cup


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Thai Red Curry Shrimp with Jasmine Rice

    Recipe courtesy of Anne Burrell