This is another one of those “how could I not have blogged about this before” type recipes. I’ve been making it for years, and if you’re a fan of southeast Asian flavors, you’re going to love it, too.
I’m a curry paste junkie, which I know sounds crazy (does anyone else out there have an ingredient they collect or inadverently hoard?). I looked in the fridge this morning and there were at least six jars of different flavored pastes. I opened up a jar of green and measured out a tablespoon for the soup. Twenty minutes later I tasted the broth and it was powerful hot. I mean, like my nose was running and my eyes were watering and I thought I was going to have to toss out the whole batch. But I pressed on and went ahead and made the whole thing. Luckily with the addition of all the other ingredients, the broth seems to have toned down a little. Does anyone know: do these pastes get hotter the longer they sit in the fridge? ‘Cause holy spicy man, I must’ve had this jar since we moved in fifteen years ago.
The long and the short of it: I doubt seriously that any of these DamKids will be dining on this soup this evening. The Husband and I will eat it for three days and that’ll actually be okay with me because personally, I think it’s deeeee lish. Hope you do, too. : )
THAI STYLE SHRIMP & RICE SOUP
SERVES: 8 as a main course
8 c. chicken broth (Emeril’s Brand Stocks are on sale)
4 c. water
1 T. Thai green curry paste (**see note)
1 – 2″ piece fresh ginger, peeled and coarsely chopped
1 t. coriander seeds, crushed
2 c. loosely packed whole cilantro leaves, plus 1/2 c. chopped cilantro (**see note)
1 c. jasmine rice
3/4 c. large shrimp, peeled and deveined; tails removed if desired (Sendik’s Cleaned Raw or Cooked Shrimp are on sale)
1 (13-to 14-oz. ) can unsweetened coconut milk, stirred well (Thai Kitchen Coconut Milk is on sale)
1/4 lb. snow peas, trimmed and julienned
2 T. Asian fish sauce (add this a little at a time if you’re leery; it’s pretty pungent)
2 T. fresh lime juice (add it a little at a time)
1 1/2 t. salt, or to taste
Combine broth, water, curry paste, garlic, ginger, coriander seeds and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer uncovered, until ginger is softened, about 15 minutes. Pour through a paper towel-lined sieve into a 5- to 6-quart heavy pot and discard the solids. Stir the rice into the soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
Add shrimp to soup and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro. Serve at once.
**NOTE: 1). Since I have this crazy collection going, sometimes I swap in red curry paste with no huge difference in the overall flavor of the soup.
2). If I have them hanging around, I’ll add a handful of fresh mint and basil to the broth step. If you’re not a cilantro fan (HI DAD), definitely swap it out for mint and basil. : )
Posted by Leah DamronLeah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."
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