Monday: Thai Coconut Soup with Shrimp over Rice
I have yet to find a person that doesn’t love this simple soup. Don’t worry about buying the unique ingredients, you will repeat this one and use them up! BONUS: I served this as a first course at a ladies luncheon and it met with raves. Boom.
Serves: 4 Prep: 10 Cooking: 30
For the Soup
1 14 oz can unsweetened coconut milk
1 8 oz bottle clam juice
1 jalapeno, seeded and thinly sliced
1 tablespoon Asian fish sauce
1 tablespoon green Thai curry paste
Pinch of sugar
¾ pound shelled and deveined medium shrimp
2 scallions ¼ cup finely chopped mint
¼ cup finely chopped basil
¼ cup finely chopped cilantro
For the Rice
1 cup jasmine or long grain white rice
cooking spray or canola oil
Bring 1 ½ cups water to a boil in a medium saucepan.
Stir in rice and salt and return to a boil over medium-high heat.
Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 15 minutes. To check for doneness, lift lid and if there are holes (like little craters), it’s done.
Remove from heat and let steam, covered, for 10 minutes.
Meanwhile, once the rice is off heat, in a large pot, combine the coconut milk with the clam juice, sliced jalapeno, fish sauce, curry paste, sugar and ¼ cup of water; bring to boil.
Reduce to medium low heat and simmer for 2 minutes.
Add the shrimp and scallions and cook until the shrimp are just cooked through, about 2-3 minutes.
Stir the mint, basil and cilantro into the soup.
To serve, ladle soup over the rice and serve with lime wedges.
Want to look a little fancy? Spray a ½ cup measuring cup with just a little cooking spray. Fill with a scoop of rice and invert it onto the middle of your soup bowl. Gently ladle soup over the top.