Thai Coconut and Shrimp Soup
This dish was inspired by a food and wine pairing we experienced at Davis Estates in Napa Valley. This dish pairs well with their Chardonnay. Here's my rendition.
Ingredients:
3 tsp lemongrass paste (from the tube)
3 large shallots, roughly chopped
8 sprigs of cilantro, chopped course. Plus about another 1/4 cup for garnish
2 tsp fresh ginger (either grated or from the tube)
zest and juice of 1 lime, plus additional lime for garnish. Use a peeler for the lime zest, not a zester
5 sprigs of thyme
3 TBSP fish sauce
4 cups low sodium chicken broth
2 (14oz) cans of coconut milk (full fat)
1 TBSP sugar
8 oz package of white mushrooms, cleaned and sliced. Stems and caps
1.5 pounds raw, shell on, deveined shrimp (small are fine because you want to eat them on a spoon in a soup). If you have large shrimp you can chop them. Peel the shrimp and take the tails off but save them for the broth while cooking.
3 tsp Thai red curry paste
1 serrano pepper, sliced thin and separated from the seeds
2 scallions, sliced
Directions:
1. Heat a dutch oven over medium heat. Add oil lemongrass, shrimp shells, shallots, coarsely chopped cilantro, ginger, the peel of 1 lime, thyme, 1 TBSP fish sauce. Sauté 5-6 minutes or until softened.
2. Add curry paste and remaining 2 TBSP fish sauce. Stir. Cook for another 2 minutes.
3. Stir in chicken broth and 1 can of coconut milk. Bring to a simmer and then reduce heat to low and cover to cook for at least 10 minutes.
4. Strain broth through a fine mesh strainer and discard the solids. Wipe out the dutch oven and return the broth to the dutch oven.
5. Return the broth to a simmer. Add remaining coconut milk and 1 TBSP sugar.
6. Add mushrooms and cook for 2-3 minutes.
7. Add shrimp and cook until no longer pink - about 2-4 minutes.
8. Ladle soup into bowls. Garnish with cilantro, serranos, scallions and a wedge of lime, if desired.
Wine pairing:
Chardonnay
Napa Valley, CA
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