A sweet and spicy comfort soup that is easy to make!
In my effort to use every bit of the food I buy, I often find myself with stock (or the stuff to make it, anyway.) This recipe is super simple and doesn’t really require measurements of the ingredients; it is made to taste.
Sautee the shrimp in some oil until done. Do not overcook!
Remove shrimp from pan and set aside. Pour more oil in the pan.
Sautee onion in the shrimp pan until they begin to soften.
Add mushrooms. Any type of mushroom is fine. These button mushrooms were on sale for $1.29, that’s what I got this time. Sauté the mushrooms until the begin to brown.
Garlic. I like a lot of it. 5 cloves.
My favorite part of this soup is the ginger. It clears the sinuses and settles the stomach. I used a very large knuckle of ginger and finely minced it. It is also nice grated or pasted, if you prefer to not have chunks. Sauté the garlic and ginger into the mix until fragrant.
For this recipe that made 3 portions, I used 2 tsps of red curry paste (available in the Asian section of most American grocery stores).
It’s stinky, but it adds depth of flavor. Umami. Melt down the chili paste with the fish oil into the vegetable mix.
Smash the lemongrass and add whole to the pot. They will be removed later. Put the root end in water and it will grow a plant. See my tips for that here.
Add lime leaves. Again, I’m big on flavor, so I added a lot. They will be removed later.
Sesame leaves add a little flavor to the mix. They will into the soup and add some color.
I make my own chicken broth. For tips to make your own, click here.
Simmer the soup, covered for 20 min or so, to develop flavors.
Remove the lemongrass stalks and lime leaves.
Add coconut milk. While I season each layer as it is sautéed, I also check for seasoning at this point.
Garnish with chopped cilantro and green onions.
Add the shrimp.