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06 July 2006 @ 11:27 pm
Just did a delicious quick thai curry soup after something I tasted at a restaurant in Austria, so I thought I'd share:

Thai Curry and Shrimp Soup

This soup is really quick and easy to make and deliciously hot and fresh for hot summer evenings! It'll make you sweat but forget the heat :D

For 2-3 persons:
1 - 1 1/2 cans of coconut milk (or coconut cream and equal amount of water)
1 cup of medium-sized prawns or shrimp
1 cup green or spring onions, sliced
2-4 Tsp. Thai red curry paste (I use this one)
Juice of 1 lime
Crushed pepper grains, salt, laurel or bay leaves, 2 Tsp. neutral oil
Some fresh Thai basil

and a mix of vegetables, e.g.
Yellow and orange carrots
Yellow bell peppers
Soy sprouts
all sliced into very thin sticks. About 1 1/2 - 2 bowls in total should be enough for both cooking and decoration.

Heat the oil in a wok (or if you don't have one I'm sure a soup pot works just as well). Throw in the onions (leaving some bits for decoration), pepper grains and bay leaces and fry them lightly. Then add the peeled prawns and the curry paste and fry until the paste is smooth.

WARNING! The red curry stuff is vicious - I thought it wasn't tasting enough while I was cooking and added more, which made it INCREDIBLY HOT! So be very careful if you're not very, very, very, superused to hot food.

Add the coconut milk and lime juice, and another bowl of water (more if you think it's too thick). Add the Thai basil, and the vegetables in the order of cooking - fast cooking veggies last. Again, leave some for decoration. Cook until the veggies are soft.
(you can leave out cooking the veggies and just put in fresh ones for extra summer freshness or if you just don't like the taste of cooked carrots, like Mirar and me - but they give more taste to the soup)

Serve in bowls, putting some of the uncooked veggies and basil leaves on top as decoration.


(PS: This version has a howto on making your own red curry paste, and makes their own prawn stock. Sounds nice but a bit less quick!)
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