Thursday, October 20, 2011

Thai Shrimp in Coconut Milk Soup


 I have been wanting to make this Thai shrimp and coconut milk soup for a while.  What I was most excited about was making my own shrimp stock.  I usually buy shelled and deveined shrimp because it is convenient.  This time my grocery store had a special on large shrimp deveined with the shell still on.  That's was exactly what I needed to make my shrimp stock.  This rich and decadent soup takes very little prep and some time boiling on the stove before it's ready to eat.  I think it would make a perfect starter  for any Thai inspired meal.

1lb of shrimp (deveined) with shell
1 (15oz) can coconut milk
8 cups of water
2 Tbs of ginger/garlic paste or 1Tbs of ginger and 1 Tbs of garlic grated
1/2 cup fish sauce
1-2 stalks of lemon grass bruised
1/4 cup of fresh lime juice
1 Tbs of brown sugar
Large handful of Thai basil leaves and stems
1 Tbs of Sambal Oelek
1 red chili minced (or red chili flakes to taste)

To make the shrimp stock put shrimp shells, thai basil stems, brown sugar, lime juice, lemongrass, fish sauce, ginger/garlic paste and water to a pot and bring to a boil.  Allow to boil for 20-30 minutes on the high heat.

In another larger soup pot add 1/2 Tbs of canola oil and gently fry your red chili and sambal oelek.  Put a wire mesh strainer over the pot and strain your shrimp stock into the soup pot.

Then add your cleaned shrimp to the boiling soup and cook for a few minutes until the shrimp is cooked through.  Finally add your coconut milk and allow to simmer for a few minutes while stirring. Taste for seasoning.  Add your cleaned thai basil leaves at the end.
Serve with additional basil leaves, lime, sambal oelek and fish sauce for garnish at the table.  Enjoy.

Serves 6-8 people as a part of a meal.  Enjoy.