THAI COCONUT CURRY SOUP
 

List of Magic Ingredients 

  • 1 Sturdy stock pot
  • 1 Smaller sauce pan
  • 1lb Shrimp - deveined and shells and heads taken off
  • 2 cans of coconut milk - the kind that has the cream that separates. I like Thai Kitchen organic coconut milk
  • 2 heaping teaspoons of Thai red curry paste
  • 2 tablespoons fish oil
  • About 2 teaspoons of lemon grass paste (I like putting the past on my finger about an inch long and doing that twice, three times if I'm feeling adventurous) 
  • 1 Knob of Ginger - you can freeze it, then grate it, or just mince it, but in it goes
  • 1 Shredded Carrot
  • About 2 cups or one package of Bean Sprouts
  • 2 cups of chicken broth
  • 1 large bunch of cilantro - chopped up, including the stems (use it all!)
  • A handful or two of rice noodles
  • Chili powder and Cayenne pepper to taste 
  • Healthy amount of Asparagus and Mushrooms

Concoction Directions 

  1. Open both cans of coconut milk, they'll have a thick, solid white cream on top. Scoop this from one can into the sturdy stock pot, don't worry if the coconut juice gets in there as well, but don't pour it in yet. Add the 2 heaping teaspoons of curry paste into the stock pot as well. Heat this up, the cream will melt and once it starts to bubble drop in the chopped cilantro and the thawed shrimp. Cook for about 5 minutes; shrimp cooks fast. 
  2. Now add the rest of the canned coconut milk, including the juice from the first can. Also add in the lemon grass paste, fish oil, ginger (your method of delivery), shredded carrot, and once the cream has melted in, the 2 cups of broth. Let that all simmer, bubble, and just marry all the flavors together. And yes, you'll want to, can, and should sample the soup at this point, and basically any time after. It's hard to resist.
  3. Meanwhile it's time to steam the asparagus. Cut the bottom inch off the stalks, then cut the rest of the stem in thirds. These get put into the small sauce pan and steamed - little bit of water, put the lid on, medium heat for about 5 minutes or until they're tender to your teeth. Don't let them get mushy! They should be just past crunchy. Time to add this and the bean sprouts to your soup! Those mushrooms, chop those up into nice, bite-sized chunks and plop these into the soup too. Let sit for ehh... another 10 minutes, or until the mushrooms are starting to get slightly tender. 
  4. Turn off the stock pot (it will have gotten very hot by now and will hold all the heat it needs to cook the rice noodles) - rice noodles are cool, they don't need to cook, just a little bit of hydration. Drop in the all the noodles you want, and make sure they're pushed down below the surface and are completely covered with liquid. You may have realized by now that there's a lot of stuff in your soup, so if you want to add more or less noodles, that depends on what level of liquid you're looking for. Add the noodles and then... put a lid on it! 
  5. Get your bowls ready, do a little dance, open the lid a few times and poke the noodles, once they're tender to your liking it's time to dish it up! Mmmm yes. You've just made a tasty soup. Now sit back, enjoy the nomming and congratulate yourself on a job well done. 
  6. If you find the next day that there's not enough liquid, no worries! Just add a bit of coconut milk and a little bit more curry paste. I usually add another cup of coconut milk - just the boxed kind.