Spicy Coconut Shrimp Soup
I've made this soup often enough this winter but never got round to having a photo of it taken. It's either too dark out there, or Hub gobbled it down before I could say "What ze..?" and finally I was too busy yesterday trying to carry out my cookery lesson without major incident that I hadn't thought of taking any photos.
But there are always leftovers. And they sometimes taste even better reheated.
With the move so near, I really have no time to make elaborate meals so everything has to be quick and easy. This week I've made Vegetable Couscous with Grilled Merguez Sausages, Steak and Fried Potatoes, Tandoori Chicken, Chicken Tikka Masala (with leftover Tandoori Chicken) and Ikan Assam Pedas (needed to liquidate ginger flowers). And in between, I would make this Spicy Coconut Shrimp Soup as Hub loves it, I have frozen shrimps and it's a fast dish to prepare.
Spicy Coconut Shrimp Soup :
2 tbsp peanut oil
1 onion (sliced)
2 lemongrass stalks (bashed and sliced)
1 large piece galangal (sliced)
1 large garlic clove (chopped)
4-6 kaffir lime leaves (shredded)
2 tbsp red curry paste
500ml hot chicken stock
1 tbsp fish sauce
2 bird's eye chillies
salt and pepper to taste
400ml coconut milk
juice of 1 lemon
250g raw prawns
a few fresh mushrooms of some sort
a few fresh tomatoes (quartered)
a few fresh pineapple slices
fresh coriander and basil leaves for garnishing
Heat oil in a soup pot and fry the onions, lemongrass, galangal and garlic till fragrant.
Add the lime leaves and the curry paste. Fry till the oil seeps out of the paste then pour in the hot stock.
Add fish sauce and chillies, cover and simmer for 15-20 minutes to let the savours infuse.
Add the coconut milk and lemon juice, season with salt and pepper.
A few minutes before serving, add the mushrooms, tomatoes and pineapple slices (if using them) followed by the prawns.
Garnish with the fresh herbs and serve hot. I sometimes add glass noodles to the soup make a more complete meal.