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  • Thai Curry And Shrimp Soup

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    Thai Curry And Shrimp Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb Medium shrimp
    • 1 sm Yellow onion quartered
    • 1/2 x Fresh lemon
    • 1 x Bay leaf
    • 5 c. Water
    •     Salt to taste
    • 2 Tbsp. Masamam Curry Paste - (to 3 tbspns) see * Note
    • 2 Tbsp. Vegetable oil
    • 1/4 c. Chopped onions
    • 1 x Roasted red pepper small diced
    • 1/2 tsp Minced garlic
    • 2 Tbsp. Coconut lowfat milk
    • 2 Tbsp. Chiffonade fresh Thai basil leaves

    Directions

    1. Peel the shrimp, reserving the heads and shells. Chill the shrimp till 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 min. Strain and set aside.
    2. Season the shrimp with salt. Toss the shrimp with the Masamam Curry Paste. In a saucepan, over medium heat, add in the oil. When the oil is warm, add in the onions. Season with salt. Saute/fry for 2 min. Add in the peppers, garlic and seasoned shrimp. Saute/fry for 2 min. Add in the reserved shrimp stock. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 5 min. Stir in the coconut lowfat milk. Adjust the seasonings. Remove from the heat and stir in the basil. Ladle into serving bowls and serve.
    3. This recipe yields 4 to 6 servings.

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