Dynamic Yet Consistent

Ingredients

• Protein
  • 1 lb shrimp, peeled and deveined
• Aromatics and Base Flavors
  • 1-2 tbsp vegetable oil
  • 1 sweet onion, cut into half strips
  • 3-4 celery stalk, finely cut
  • 1-2 carrot, cut into fine discs
  • 3 garlic cloves, minced
  • 1 tbsp fresh grated ginger
  • 1 tbsp lemongrass paste
  • 2 tbsp red curry paste
• Liquids
  • 1 can (15 oz) full-fat coconut milk (more if needed)
  • 3-4 cups rich gelatinous chicken stock (made from boiling down one chicken carcass with veggies over 3-4 hours)
• Other Vegetables
  • 1 cup shiitake mushrooms rehydrated and sliced
  • 1 red bell pepper, cut into strips
• Seasonings
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp fresh lime juice (about 2 large limes)
  • 2-3 tbsp Thai chili paste
  • Salt and pepper to taste

Instructions

1. Pre-cook the Shrimp

• Simmer the Shrimp: Bring 1 cup of chicken stock to a gentle simmer in a small pot. Add the shrimp and cook for about 2 minutes until they turn pink and opaque. Remove the shrimp and set aside. Reserve the cooking stock for later use in the soup.

2. Prepare the Aromatics and Vegetables

• Heat Oil: In a large Dutch oven or pot, heat 1 tablespoon of vegetable oil over medium heat.
• Sauté Aromatics: Add the chopped onion, celery, carrot, and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes soft and translucent.
• Add Ginger and Lemongrass: Stir in the grated ginger and lemongrass, cooking for another 1-2 minutes until fragrant.
• Incorporate Curry Paste: Add 2 tbsp of red curry paste and mix well, letting it cook for about a minute to release its flavors.

3. Create the Soup Base

• Add Chicken Stock: Pour in the 3-4 cups of chicken stock (including the reserved stock from cooking the shrimp) and bring to a boil.  Add liquid from reconstitute shitake if needed.
• Simmer: Reduce heat to low and let simmer uncovered for 10 minutes to allow the flavors to meld.

4. Add Vegetables and Coconut Milk

• Add Other Vegetables: Add the sliced shiitake mushrooms and red bell pepper to the pot. Continue cooking until the mushrooms are tender, about 5 minutes.
• Coconut Milk and Seasonings: Stir in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer and cook for another 5 minutes.

5. Final Touches

• Add Shrimp: Return the cooked shrimp to the soup, allowing them to warm through for 1-2 minutes.
• Finish with Lime: Remove the pot from heat and stir in the fresh lime juice.
• Add Cilantro: Mix in half of the chopped cilantro, reserving the rest for garnish.

6. Serve and Garnish

• Garnish: Ladle the soup into bowls and top with remaining cilantro, sliced chili (if using), chopped green onions, and a squeeze of fresh lime juice.
• Optional Heat: Drizzle with sriracha sauce or chili oil if desired.
• Serve with Rice: Serve alone as a soup or over jasmine rice for a more filling meal.

Tips

• Adjust Spice Level: You can control the spiciness by adjusting the amount of red curry paste and optional chili slices.
• Aromatics Variation: If you’re out of lemongrass, lemongrass paste or lime zest can be a substitute, though the flavor will vary slightly.
• Additions: Feel free to add other vegetables like sliced zucchini or baby corn to enhance the dish.

Once again I break from my normal posts of esoteric ponderings and theo-political rants to bring you a recipe we have been cooking up (don’t worry, I don’t intend to make this a habit.)  Beth and I have continued our Thai cooking kick and have loved what has come from it.  Here is a hearty soup we have made a couple times.  It is flavorful, spicy and brings a very pleasant sweetness.  It is not overly complex and the ingredients can be found in the international section of most major grocery stores.  If served with rice, it easily makes a meal. 

Thai Coconut and Curry Soup

[Serves 6  //  Prep time: 20min – Cooking time: 35min]

Ingredients:

• 1 Tbsp Vegetable Oil
• 1/2 pound cubed Chicken (Tofu may be substituted)
• Black Pepper
• 1 Tbsp Thai Red Curry Paste
• 4 cups (32 oz) Chicken Stock
• 14oz Coconut Milk
• 1/4 cup fresh chopped Ginger
• 2 Tbsp Lime Juice
• 1 Tbsp Fish Sauce
• 1 Tbsp Brown Sugar
• 3-4 Large carrots sliced into discs
• 3-4 Celery Stalks chopped
• 1 stalk lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (may be omitted)
• 1/2 large onion sliced
• 1 Tbsp Minced Garlic (2-3 cloves)
• 1 Bell Pepper chopped
• 1/2 – 1 Tbsp Thai Chili Paste
• 2 chopped Basil Leaves
• Cilantro (to garnish)
• 6-8 cups Cooked Rice (roughly 1.5-2 cups uncooked rice)

Preparation:

Put 1 Tbsp of vegetable oil in a large pot on medium-high heat. When it reaches temperature, add 1/2 pound cubed chicken. Season with black pepper. Cook until chicken is done.

Add 1 Tbsp Thai red curry paste and cook an addition 30 seconds while stirring continuously. Add 4 cups chicken stock (add less for a thicker soup), 14oz coconut milk and 1/4 cup chopped fresh ginger. Bring mixture to a boil.

Once mixture comes to a boil, add 1 Tbsp lime juice, (if you omit the Lemongrass, add an extra Tbsp lime juice) 1 Tbsp fish sauce, 1 Tbsp brown sugar 1/2-1 Tbsp Thai chili paste (depending on how much “kick” you like your soup) and vegetables (carrots, celery, lemongrass, onion, garlic, bell pepper) Return mixture to a boil, reduce heat and simmer uncovered until vegetables have soften but are not mushy (approx. 15-20 minutes).  Salt and Pepper to taste. 

Right before serving, stir in 2 chopped basil leaves. Top each bowel with cilantro and serve with rice.

Note: Soup can be ladled over the rice, or the rice can be added to the soup depending on personal preference.