Shrimp Coconut Soup
Mollie Schlotthauer
Marge Perry, Cottage Living 1/2006
ingredients
- 1 T sesame oil
- 1 lb. med. fresh shrimp, peeled
- 1 T fresh grated ginger
- 2 garlic cloves, minced
- 1 red bell pepper, finely diced
- 2 t Thai green curry paste*
- 5-6 c low-sodium chicken broth
- 1 can (13.5 oz.) coconut milk
- 3 T fish sauce (optional)
- 2-4 T fresh lime juice
- 1 T brown sugar
- 2 green onion, chopped into bite size pieces
directions
- 1
1. Heat oil in large pot over med-high heat.
- 2
2. Add shrimp; stir-fry 2-3 mins or until shrimp turn pink.
- 3
3. Transfer shrimp to a plate.
- 4
4. Add ginger, garlic & bell pepper to pot & saute 1-2 mins or until tender.
- 5
5. Stir in curry paste, broth, coconut milk, & fish sauce.
- 6
6. Add lime juice & brown sugar. Bring to boil; reduce heat
- 7
& let simmer 5 minutes.
- 8
7. Stir in shrimp. Garnish with green onions
notes
Buy cooked and peeled shrimp to save time.
Source: Mollie
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