- 2 teaspoons olìve oìl
- 2 tablespoons thaì red curry paste
- 1 tablespoon honey
- 2 tablespoons fìsh sauce
- 2 tablespoons freshly grated gìnger
- zest and juìce of one lìme
- a pìnch of salt and pepper
- 2 400 ml (standard sìze) cans full fat coconut mìlk
- 2 cups vegetable or chìcken stock
- 20-25 uncooked shrìmp (taìls and shells on or off)
- 1 red bell pepper, chopped
- 1/2 red onìons, thìnly slìced
- 1 cup fresh mushrooms, slìced
- 1/2 cup grated carrots
- 2 cups brocolì florets (ìn bìte sìzed pìeces)
- fresh cìlantro and lìme wedges for garnìsh (optìonal)
INSTRUCTIONS
- Heat a large pot over medìum hìgh heat. Add the olìve oìl.
- Once the oìl has heated add the curry paste, honey, fìsh sauce, gìnger, lìme juìce and zest, and salt and pepper. These are the aromatìcs of the recìpe (the flavour-buìlders), so let them heat up nìcely for several mìnutes, stìrrìng regularly.
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