Friday, February 28, 2014

Thai Shrimp Soup

For some reason, in the month of February every year, I have this yearning for fresh Thai inspired food. It started last year when I joined Bountiful Baskets food Co-op and they had a Thai-inspired basket. I looked for all kinds of recipes I could use to make Thai-inspired food and I came up with a basil-lemongrass ice cream, a delicious stir-fry and the perfect soup (something like pictured above). I photographed all of the recipes with the intention of writing out what I had done with the help of the pictures and blogging it . . . and then my card crashed and I wasn't able to recover any of those photos. I also lost the pictures from a wedding we went to, my daughters fourth birthday party, and most of the photos from a recipe book that I was working on for my grandmother - she had spent a couple months with me and was cooking all of the food. So, I guess my lost Thai recipes were the least important, but still I was pretty bummed. Again, this February, for some reason I've had a craving for this type of food, so I made another attempt at some yummy Thai soup with fresh ingredients on top. As always, I love the contrasting flavors, colors, temperature, and textures of this food mixed together.

1/2 small onion, diced
2 garlic cloves, minced
2 Tbsp Coconut Oil
1 lb shrimp, deveined
2 Cups sliced Mushrooms
6 cups chicken broth
8-12 drops Thai fish sauce
2 stocks lemongrass
1 Tbsp Red curry paste
Rice Noodles
1 15 oz can coconut milk

Top with:
Finely sliced Napa Cabbage
Green Onions, sliced
Cilantro, chopped
Red Chili Peppers (I use dried Chile de Arbol)

Slice toppings and set aside in separate dishes.

Saute onion and garlic in coconut oil on medium heat. When onions are translucent, add shrimp and mushrooms and cook until shrimp is cooked through. Add 6 cups of chicken broth and bring to a simmer. add fish sauce, lemongrass, curry paste and let flavors blend for a bit. Turn off heat and add coconut milk.

Prepare rice noodles separately according to package directions.

Serve soup into bowls. Add rice noodles, Top with toppings and enjoy.

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