Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of red curry paste
- 4 cups of chicken or vegetable broth
- 1 can of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 cup of Thai basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the red curry paste and cook for another minute.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat to low and add the can of coconut milk, fish sauce, and lime juice. Simmer for 10 minutes.
6. Add the shrimp to the pot and cook for 3-4 minutes until pink and cooked through.
7. Using an immersion blender or regular blender, blend the soup until smooth.
8. Add the chopped Thai basil leaves and stir until wilted.
9. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Red curry paste can be substituted with green curry paste.
- Thai basil can be substituted with regular basil.
Variations:
- Add vegetables such as sliced mushrooms, bell peppers, or bok choy.
- Use different types of seafood such as scallops or mussels.
- Add rice noodles for a heartier soup.
Tips and tricks:
- Use fresh shrimp for the best flavor.
- Adjust the amount of red curry paste to your desired level of spiciness.
- Add the Thai basil at the end of cooking to preserve its flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of chopped Thai basil on top.
Garnishes:
Chopped cilantro, sliced green onions, or a squeeze of lime juice.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Thai cucumber salad
- Grilled vegetables
- Spring rolls
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk.
- If the soup is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator promptly.
Food history:
Thai basil coconut shrimp soup is a popular dish in Thailand, where it is known as tom kha goong. It is a creamy and flavorful soup that is often served as a starter or main course.
Flavor profiles:
Creamy, spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main course or starter.
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Region: Thai