Thai Shrimp Soup

Thai shrimp soup

I gave up meat – beef, lamb, pork, chicken – for Lent (unless it’s in small portions in soup).  So you will be seeing a lot of soup and seafood recipes for the next month.  This one has both.

  • 2 tsp oil
  • 2 tsp Thai red curry paste
  • 2 oz fresh shitake mushrooms, sliced
  • 8 cups seafood stock* or half-strength clam juice
  • 3 tbsp Asian fish sauce
  • 2 tsp Kaffir lime leaves sliced (available at Asian markets fresh or in a jar)
  • Juice of two limes
  • 1 tsp minced fresh ginger
  • 4 cups shredded Napa cabbage
  • ¾ pound shelled large shrimp (prawns)
  • ½ cup chopped green onions
  • ½ cup chopped cilantro
  • Asian chile sauce (Sriracha) to taste

In a soup pot, saute curry paste in oil over medium high heat.  Add mushrooms, stock, fish sauce, lime leaves, ginger and lime juice.  Bring to boil and simmer for 15 minutes.  Add cabbage and simmer for 5 more minutes.  Add shrimp and cook just till they turn pink.  Sprinkle green onions and cilantro on top.  Add Sriracha to taste.  Serve immediately.  Makes about six servings.  If you’d like a heartier meal, spoon the soup over cooked rice.

*Seafood stock for Asian dishes – I freeze shrimp shells and fish trimmings until I have about eight cups.  I then simmer them for about 30 minutes with 10 cups of water, a large piece of fresh ginger (about 1” square) and the bottom 3 inches of a bunch of green onions (bulbs removed).  Strain and discard solids.  Seafood stock is best made the day you need to take out the garbage because having a large quantity of shrimp shells hanging around for several days is pleasant for stray cats, but not for you.  If you don’t have shells/trimmings use bottled clam juice, diluted to half strength.

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