Skip the Takeout

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

Ingredients:

• 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

Directions:

1. 1. In a large saucepan of 1 1 /2 cups salted water, cook rice according to package instructions; set aside.
   2. 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.
   3. Add the garlic to the stockpot. Cook, stirring occasionally, until fragrant, about 1 minute or so. Stir in ginger until fragrant, about 1 minute.
   4. Whisk in curry paste until well combined, about 1 minute.
   5. Whisk in  vegetable stock, and cook until incorporated, about 1-2 minutes.
   6. Add red pepper flakes, if desired.
   7. Slowly whisk in coconut milk, and cook (whisking constantly) until incorporated, about 3 mins.
   8. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
   9. Stir in shrimp & add the lime juice.

To Serve: 

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!