Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Friday, March 14
Looks like I'm on a "every 4 days" kind of posting routine. I'll take this opportunity to post the recipe for one of my favorite soups, something I invented but I'm sure is recreated almost identically by every cook experimenting with Thai and coconut milk.
All ingredient amounts are approximate. Ingredients themselves are flexible, you just have to do it all to taste. I would consider the essentials to be the curry paste and the coconut milk.
Fresh garlic - 2 cloves, grated.
fresh ginger - 1 marble size piece, grated.
coconut milk - 1 small can (tomato paste size can)
stock, chicken (or fish or veggie) - 2 cups
fish sauce (nam pla) - few dashes
juice of 1 lime
red curry paste - to taste (1 T usually is very hot)
lemon grass - optional
cloud ear mushrooms, or any mushrooms - optional
cilantro, fresh - 1/4 cup, chopped
shrimp, peeled - as many as you want
bread - 1-3 slices.
Heat stock with any dried ingredients in it (mushrooms & lemongrass), add garlic, ginger, fish sauce, lime juice. Add red curry paste, let it dissolve. Add coconut milk. Add mushrooms and lemongrass (if fresh). Simmer several minutes.
Dump into blender and puree, adding 1/2 pieces of bread until it is desired thickness.
Dump back into pot, add shrimp and cook about 2 minutes until they turn pink.
Serve, garnished with cilantro. This recipe makes 2 big servings for me (supper that night, and lunch the next day).
Yum!
Time posted: 14:40 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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