Sundays are typically my day to rest. To cease from that which is necessary and turn to that which gives life. On Sabbath, God ceased from creating and rested. Six days out of seven, I accomplish and create. On Sabbath, I seek not to create but to do that which recreates me, and cooking is definitely one of those things.
I’ve got to be honest, when I found the recipe for this soup I wondered if it was beyond me. Prepping the ingredients took about 45 minutes of solid dicing, peeling and mincing and I hoped the cooking process wouldn’t be quite as intensive. Good news! It wasn’t. And this soup is fantastic. Yes pleaseee to alllll the aromatics. Who knew lime peal in soup could be so good?
So give it a try and don’t let all the ingredient prep freak you out!
Thai Curry & Coconut Shrimp Soup adapted from the Blue Apron
Yield: 3-4 servings
2 cloves garlic
2 stalks lemongrass
1 inch piece of ginger
1 small bunch of cilantro
1 red bell pepper
1/2 cup jasmine rice
2 Tbs red or green curry paste (either one will work)
1 13.5oz can unsweetened coconut milk
2 tsp sugar
10 oz shrimp (I prefer peeled and de-veined frozen shrimp because it’s easy to use and cheap!
1. Prep your ingredients: (I know, this list is long, stick with me!) Finely chop the garlic and ginger. Roughly chop the cilantro. Chop off the ends of the lemongrass stalks and then remove the outer fibrous shell till you find the white inner cores. Mince one of these cores. Cut the remaining core in half and then using the back of your knife, smash the lemongrass core on both sides to release the flavors. Peel the lime and finely chop the peel for about 2 tsps of zest. Quarter the actual lime. Dice the red pepper. Thinly slice the scallion keeping the green parts and the white parts separate.
2. Put the rice and 1 cup of water with a pinch of salt into a small pot. Heat to boiling then cover and simmer 12-14 minutes. Remove from heat and uncover.
3. In a medium pot heat 2 tsps of oil. Add only the garlic, ginger, minced lemongrass and white parts of the scallion. Cook for 2 minutes, stirring frequently.
4. Add the diced red pepper and cook another 2 minutes. Season with salt and pepper.
5. Add the curry paste and let it toast for 2 minutes. Stir frequently.
6. Add the coconut milk, sugar, lime zest, smashed lemon grass core and 1 cup of water. Season with some s&p. reduce the heat to medium low and cook for 4 minutes. Be careful not to let the soup boil or the liquids will separate.
7. Defrost your shrimp if frozen. Season the shrimp with salt and add to the soup. Cook for 8 minutes and season with a bit more salt and pepper. Turn off the heat once the shrimp is cooked and add half the cilantro and squeeze 2 of the lime quarters into the soup.
8. To serve, remove and discard the lemongrass cores from the soup. After ladling into a bowl, add a scoop of rice and garnish with extra cilantro, a lime wedge and the green parts of the scallion.
Whew! If you made it through that intense list of instructions, here’s a high five from someone who was equally overwhelmed by the process but even more overwhelmed by the awesome flavors. Already looking forward to allllll the Thai curry & coconut goodness of next time.