Thursday, October 11, 2012

Thai Coconut Shrimp Soup

I whipped this up the other night.  I LOVE leftover soup for lunch and it needs to be interesting, tantalizing, and full of flavour because I work around some of the best restaurants here in Halifax.  The temptation to go out for lunch is full on most days. But this soup could go up against the best out there. 

Thai Coconut Shrimp Soup still in the pot!
Thai Coconut Shrimp Soup
Serves 4 -6

  • 1 tbsp veg oil
  • 2 ribs celery, diced
  • 1 medium onion, diced
  • 1 1/2 tbsp chopped garlic
  • 2 tsp grated ginger
  • 1 tsp ground coriander
  • 3 cups seafood or veggie broth (you can make your own seafood broth by taking the shrimp shells and boiling them for 15-20 minutes, drain and there you go - seafood broth!)
  • 14oz can coconut milk
  • 1 tbsp brown sugar
  • 2 tsp fish sauce
  • 2 tsp red curry paste
  • 1 tbsp tomato paste
  • 1 tsp garlic chili sauce
  • 1/2 roasted red pepper chopped
  • 2 cups edamame (without the shells)
  • 3 cups chopped green onions
  • 3/4 lb shrimp, shelled and deveined
  • 2 tbsp fresh cilantro
  • 2 tbsp lime juice

  1. In a large saucepan heat the oil over medium high heat
  2. Saute the celery and onions until soft, about 5 minutes
  3. Add the garlic, ginger and coriander and saute for 30 seconds until fragrant
  4. Pour in the seafood broth and the next 6 ingredients through to the garlic chili sauce. 
  5. Heat until simmering. 
  6. Toss in the red pepper, edamame, green onions, and shrimp.
  7. Simmer until the shrimp are opaque.
  8. Stir in the cilantro and lime juice.


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