Red Curry Soup
Jan. 27th, 2019 04:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
affreca 1 onion
4 cloves garlic
1 tablespoon ginger paste
1 length lemongrass
2 tablespoon Thai red curry paste
4 cup chicken stock
1 can coconut milk
4 oz rice noodles
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 lime (juiced)
1 lb cooked shrimp
In a little oil in your trusty soup pot, cook cut onion and minced garlic for a few minutes. Add ginger, lemongrass and curry paste and cook for another minute or so. Add stock and coconut milk, cook for another 10 minutes. Add noodles, fish sauce and brown sugar, cook until noodles are done (five minutes - I cooked mine first then added them to the soup). Meanwhile, thaw shrimp under cold water and remove tails. Add to soup with juice of half a lime.
4 cloves garlic
1 tablespoon ginger paste
1 length lemongrass
2 tablespoon Thai red curry paste
4 cup chicken stock
1 can coconut milk
4 oz rice noodles
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 lime (juiced)
1 lb cooked shrimp
In a little oil in your trusty soup pot, cook cut onion and minced garlic for a few minutes. Add ginger, lemongrass and curry paste and cook for another minute or so. Add stock and coconut milk, cook for another 10 minutes. Add noodles, fish sauce and brown sugar, cook until noodles are done (five minutes - I cooked mine first then added them to the soup). Meanwhile, thaw shrimp under cold water and remove tails. Add to soup with juice of half a lime.
