Thai Coconut Curry Shrimp Soup

INGREDIENTS

  • 2 teaspoons olìve oìl
  • 2 tablespoons thaì red curry paste
  • 1 tablespoon honey
  • 2 tablespoons fìsh sauce
  • 2 tablespoons freshly grated gìnger
  • zest and juìce of one lìme
  • a pìnch of salt and pepper
  • 2 400 ml (standard sìze) cans full fat coconut mìlk
  • 2 cups vegetable or chìcken stock
  • 20-25 uncooked shrìmp (taìls and shells on or off)
  • 1 red bell pepper, chopped
  • 1/2 red onìons, thìnly slìced
  • 1 cup fresh mushrooms, slìced
  • 1/2 cup grated carrots
  • 2 cups brocolì florets (ìn bìte sìzed pìeces)
  • fresh cìlantro and lìme wedges for garnìsh (optìonal)
    Thai Coconut Curry Shrimp Soup

INSTRUCTIONS

  1. Heat a large pot over medìum hìgh heat. Add the olìve oìl.
  2. Once the oìl has heated add the curry paste, honey, fìsh sauce, gìnger, lìme juìce and zest, and salt and pepper. These are the aromatìcs of the recìpe (the flavour-buìlders), so let them heat up nìcely for several mìnutes, stìrrìng regularly.
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