Winter. She’s my absolute fave…but she comes with a downside, germs. We recently moved across the country, which means we have encountered a whole new germ pool over here. Our little man is in Pre-school, so that basically makes him a walking petri dish. gag* He is usually patient zero. Whatever he brings home from the cesspool that is a typical pre-school makes its rounds in our house. This week has been no exception. Our household is currently battling your standard, run-of-the-mill head cold. Tell me, is there anything quite as miserable?
We adults tend to medicate with evening hot toddies (yay, whiskey!). If anyone tells you that a hot toddy isn’t medicine- ignore them, they’re dead wrong. Mixed in with those medicinal night caps is usually a soup or two, the only comfort for a raw throat.
Last Night I made this really great (and super simple) coconut curry shrimp soup. It really is comfort in a bowl, and just* spicy enough to kick your head cold disabled taste buds where it counts. We serve it over jasmine rice, so it’s very filling as well.
Thai Coconut Curry Shrimp Soup
- 1 cup uncooked Jasmin rice
- 2 tablespoons Olive oil
- 1 pound medium shrimp, peeled and deveined
- salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- one small bunch of scallions (roughly chopped, greens only)
- 1 tablespoon freshly grated ginger (about a 1 inch piece in the super market)
- 2 tablespoon red curry paste
- 4 cups unsweetened coconut milk ( I use canned coconut milk)
- 2+ cups vegetable (or chicken) stock
- Juice of 1 lime (and wedges for serving)
- 2 tablespoons chopped fresh cilantro leaves
- red pepper flakes to desired heat level ( I usually add app 1 tsp)
- 1tsp grated lemon grass *can be omitted
- In a large saucepan of 1 1 /2 cups salted water, cook rice according to package instructions; set aside.
- Add olive oil to a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink & opaque, about 2-3 minutes; set aside.
- Add the garlic to the stockpot. Cook, stirring occasionally, until fragrant, about 1 minute or so. Stir in ginger until fragrant, about 1 minute.
- Whisk in curry paste until well combined, about 1 minute.
- Whisk in vegetable stock, and cook until incorporated, about 1-2 minutes.
- Add red pepper flakes, if desired.
- Slowly whisk in coconut milk, and cook (whisking constantly) until incorporated, about 3 mins.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
- Stir in shrimp & add the lime juice.
We serve our soup over a bed of the Jasmine rice, and top it with fresh cilantro & chives. Include an additional lime wedge on the side. I think that a basic Mojito is a great accompaniment to this fresh, Spicy soup…but that’s another post for another day. A delicious entrée whether you’re sick or not. Enjoy!