Spicy Thai Shrimp Soup is so much better than takeout. Plump succulent shrimp in coconut curry broth with hints of lime and lemongrass for authentic thai flavors. Additions of sliced mushrooms, red pepper and rice make weeknight dinner a delicious experience.
TIPS for prepping ingredients: Ginger: Using a spoon scrape-off the skin of the ginger. (toss that.). Then using a microplane grate the ginger. Keffir Lime Leaves: Fold the lime leaf in half, cut out the center vein and toss. Them cut to strips, turn to side then mince. Lemon Grass: Use the white parts only and mince. You will need about 1 tablespoon minced. Lemon grass can be stringy and tough if you use it in big pieces, mincing it allows it to soften and release the flavor you are looking for.
Chop/cut/clean/measure out all ingredients before beginning the soup.
In the base of a cast iron pot or stock pot combine the onions, ginger, thai red curry (or curry paste) and peanut oil. Cook over medium heat, stirring constantly for 3-4 minutes until onions are translucent.
Add chicken stock, raise heat and bring to a boil. (about 5 minutes). Add rice, reduce heat to medium and cook for 12-15 minutes until rice is cooked al dente. (Softened, my not mushy.)
Add the coconut cream, fish sauce, sliced mushrooms, red pepper strips, cilantro, lemon grass and lime leaves. Simmer for 5 minutes, stirring a few times.
Add the peeled shrimp and cook for 5 minutes until the shrimp is opaque (you cant see through it any longer) and has turned pink. Add the lime juice, stir and serve.
Garnish with lime halves, minced cilantro and minced green onions.
Calories are calculated on the ingredients that I specifically purchased to make this and can vary depending on what you purchase. If you are following a strict diet please calculate the calories/nurtritional info specifically to what you make.
This recipe is adapted from the San Fransisco Junior League Cookbook "San Francisco Flavors" July 1999