Selasa, 24 September 2019

Thai Shrimp Soup with Coconut, Lemongrass & Red Curry


In this recipe, we’re using lemongrass, an ancient Southeast Asian herb, two different ways. First, we’re smashing one of the stalks, and simmering it in the coconut milk broth to infuse the dish with flavor. We’re also thinly slicing another stalk and briefly sautéing it with other aromatics (garlic, ginger and scallion). This step brings a wonderful crunch to the rich curry, adding texture and brightness to each bite.

Ingredients
Gluten free
∙ Serves 2
Seafood
8 oz Shrimp
Produce
1 bunch Cilantro
2 cloves Garlic
1 1-Inch Piece Ginger
2 stalks Lemongrass
1 Lime
1 Red bell pepper
1 Scallion
Canned goods
1 13.5-Ounce Can Coconut milk, Unsweetened
2 tbsp Red curry paste
Pasta & grains
1/2 cup Jasmine rice
Baking & spices
2 tsp Coconut palm sugar