Saturday, March 10, 2012

No More 'Mallows!' Blogger Recipe Contest: Thai Green Curry Coconut Shrimp, Sweet Potato and Snow Pea Soup


Thai Green Curry Coconut Shrimp, Sweet Potato and Snow Pea Soup

I am always on the look out for new recipes to re-do myself. This recipe was inspired from a soup I saw in a grocery store recipe booklet along with a soup I ate at a local Thai restaurant. I swtiched out the chicken for shrimp along with a couple other tweaks and it is restaurant quality!


Serves: 4

Prep: 15 minutes

Cook: 30 minutes



1 T. vegetable oil

1 ½ T. shallot, minced

1 clove garlic, minced

1 T. fresh lemongrass, minced

1 T. fresh ginger, peeled and minced

1 T. Thai green curry paste

1 T. curry powder

½ t. chile paste

1 (14 oz.) can unsweetened coconut milk, divided

2 ½ c. shrimp stock

1 T. fish sauce

1 t. sugar

1 ½ c. snow peas, trimmed

1 c. sweet potato, peeled and cubed

¼ lb. shrimp, peeled and deveined

½ lb. rice noodles

2 T. cilantro, minced

1 lime, quartered



Heat oil in heavy large saucepan over medium heat; add shallot, garlic, lemongrass and ginger. Stir until fragrant, about 1 minute.

Reduce heat to medium-low and stir in curry paste, curry powder and chile paste. Add one half cup of coconut milk scooped from the top of the can and stir until slightly thick, about 2 minutes.

Add remaining coconut milk, stock, fish sauce and sugar. Bring to a boil reduce heat to low cover and let simmer for flavors to meld.

In the meantime bring a large pot of salted water to a boil and add peas. Cook until bright green, about 30 seconds, then using a slotted spoon transfer to ice bath to stop cooking. Drain and set aside.

In the same pot add sweet potato and cook until tender about 7 minutes. Drain, transfer to a strainer and rinse under cold water to cool and set aside.

Again, using same pot cook noodles just until tender, about 6 minutes. Drain, rinse under cold water to cool and evenly divide into four bowls.

Return soup to a simmer and add peas, sweet potatoes and shrimp, cook just until tender and pink, about 3 to 5 minutes.

To serve evenly distribute soup between bowls ladling over noodles and garnishing with a sprinkle of cilantro and a lime wedge.

2 comments:

  1. Looks nice. You might be interested in this post I did on Thai fish sauce. http://caroleschatter.blogspot.co.nz/2012/03/fish-sauce.html

    ReplyDelete

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