When I lived in Atlanta, Georgia, there was this little Chinese restaurant a street over from where I lived that served the best Shrimp and Vegetable Lo… Read more “Vegetable Lo Mein Made Easy”
I’m a creature of habit. At least when it comes to foods I love. Twice a month we would order Asian take-out. Without fail, I order the same Thai Curry Soup every time. I once made the mistake of saying to the hubby, I want to try something else. And that something else he brought home, lets just say it won’t make a second cut.
I decided to test my skills in the Asian arena. Ordering in can become costly, so this homemade coconut curry soup was just what I needed. The infusion of curry spices and coconut milk adds so much depth and flavor to this soup. What I like most is that it is simple to make. I used ingredients I already had on hand and it came out perfect. In this particular recipe I use shrimp. However you can opted for whatever protein you choose; pork, chicken or tofu. Whatever your indulgence, this cost friendly version is worth it. Recipe yields 4 servings.
- 1 tablespoon coconut oil or grape seed oil
- ½ pound jumbo shrimp, peeled
- 2 cloves garlic, minced
- 1 small white onion, diced
- 1 red bell pepper, thinly sliced
- ½ green bell pepper, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 small carrots (optional)
- 6 small mushrooms halved (optional)
- salt to taste
- pinch red chili flakes
- 1 can bamboo shoots (optional)
- 2 lemongrass sticks ( can substitute w/lime juice)
- 3 tablespoons curry paste or powder
- 1 can unsweetened coconut milk
- 3 cups vegetable stock
- ½ teaspoon fish sauce (optional)
- 2 cup jasmine or basmati rice
- cilantro/basil for garnish
- In a large pot, bring water to a boil, add rice and continue to boiling for 20 minutes. Reduce heat to a simmer for 10 minutes. Then remove from heat until ready to serve. if you are unsure how to gage, prepare according to package instructions.
- Heat oil in a large stockpot over medium heat. Add shrimp, salt and red chili flakes. Stir occasionally and cook until shrimps are pink about 3 minutes; remove from pot and set aside.
- In the prepared stockpot add onion, minced garlic, bell peppers, carrots and ginger. Cook until tender about 4-5 minutes. Add curry powder/paste to pot and stir together with vegetables until well combined.
- Gradually add the coconut milk and stock, stirring constantly until completely incorporated about 3 to 4 minutes. Add fish sauce, bamboo shoots and lemongrass, stir and bring to a boil.
- Reduce heat and simmer until thicken about 10 minutes. Allow the lemongrass to infuse its flavor.
- Remove lemongrass shoots, stir in shrimp and rice (we prefer rice on the side in the event all is not consumed) If using lime juice in the absence of lemongrass, add here.
- Garnish with cilantro or basil
The lemongrass is what gives it that subtle citrus flavor that takes it over the top.
Let me know what you think. I would love to hear how your soup came out.