Thai red curry soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Fresh lemongrass stalks* --- (bottom 4 inches only) --- thinly sliced (about 1 | |
| 1 | tablespoon | (generous) matchstick-size --- pieces peeledfresh gin |
| 2 | teaspoons | Minced garlic |
| 4 | cups | Bottled clam juice |
| 4 | cups | Canned unsweetened --- coconut milk** |
| 2 | teaspoons | Minced red curry base* |
| 1 | teaspoon | Grated lime peel |
| 3 | tablespoons | Cornstarch |
| 2 | tablespoons | Water |
| ¼ | cup | Fresh basil leaves; thinly s |
| 1 | tablespoon | Lemon juice |
| 8 | ounces | Snapper fillet; cut into 1/2 |
| 16 | mediums | Uncooked shrimp --- peeled, deveined, --- halved lengthwise |
Directions
The Pacific Cafe on the island of Kauai serves this delicious curry soup. Combine wine, lemongrass, ginger and garlic in heavy large saucepan. Bring to boil over medium-high heat. Add clam juice and coconut milk and boil until reduced to 8 cups, about 10 minutes. Stir in curry base and lime peel. Mix cornstarch and water in small bowl until smooth. Add to soup and bring to boil, stirring. Reduce heat and simmer 5 minutes, stirring occasionally. Mix in basil and lemon juice. Add fish and shrimp and simmer just until cooked through, about 2 minutes. Season to taste with salt and serve. *Lemongrass and red curry base are available at Asian markets and in the specialty foods section of some supermarkets. *Unsweetened coconut milk is available at Southeast Asian and Latin American markets and many supermarkets.
Source: Bon Appetit Magazine - February, 1995 DOTTIE, in Irvine, CA Formatted by Olivia Liebermann