Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can coconut milk
- 1 pound shrimp, peeled and deveined
- 1 cup bean sprouts
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add the onion, garlic, ginger, and red curry paste. Cook for 2-3 minutes until the onion is translucent.
4. Pour in the chicken broth and coconut milk. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Add the shrimp and bean sprouts. Cook for 3-4 minutes until the shrimp are pink and cooked through.
6. Stir in the cilantro and lime juice. Season with salt and pepper to taste.
7. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning the beef, then simmer over low heat for the rest of the cooking time.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 410
Fat: 28g
Carbohydrates: 10g
Protein: 32g
Sodium: 1600mg
Sugar: 3g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Shrimp can be substituted with chicken or tofu.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use fish sauce instead of salt for a more authentic Thai flavor.
- Add a tablespoon of peanut butter for a creamy, nutty flavor.
Tips and Tricks:
- Use fresh shrimp for the best flavor and texture.
- Don't overcook the shrimp or they will become tough and rubbery.
- Taste the soup before adding salt, as the chicken broth and curry paste can be quite salty already.
Storage Instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Garnish the soup with a sprig of cilantro and a lime wedge for a pop of color.
Garnishes:
Cilantro and lime wedges
Pairings:
This soup pairs well with steamed rice or noodles.
Suggested Side Dishes:
Serve with a side of steamed vegetables or a fresh salad.
Troubleshooting Advice:
- If the soup is too spicy, add more coconut milk or a dollop of sour cream to tone down the heat.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken the broth.
Food Safety Advice:
- Make sure to cook the ground beef and shrimp thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Krabbensuppe is a traditional German soup made with crab meat. This recipe puts a Thai twist on the classic dish by using shrimp and red curry paste.
Flavor Profiles:
This soup is spicy, savory, and slightly sweet from the coconut milk.
Serving Suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Thai