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my Thai coconut soup with shrimp

Thursday. 03. 20. 2008.

I wanted to make some sort of dish with coconut milk and shrimp and I ended up with something that is more like Thai coconut soup. It actually turned out much better than I had originally expected.

I started by marinating shelled tiger shrimps with garlic, chilli pepper flakes, a bit of salt, some crushed lemon grass and a bit of oil. I kept the shrimp shells for the soup portion. Set the shrimps aside because they will go into the soup last.

The soup started with some chopped onion, garlic, ginger and crushed lemon grass sautéed in hot oil.

Then I threw in the shrimp shells. The shells have a lot of flavour and basically you get something like a shrimp stock. Add your spices now. I put in some chilli pepper flakes, cumin and coriander. Cook that until you can smell all the ingredients.

Poured in 1 can of coconut milk and about ½ a can of water. Bring that to a boil. Add as much fish sauce and any more spices till you’re happy with the flavour. Then I threw in some Thai wok mix and broccoli, you can add whatever you want. Bring it back to a boil and then turn down the heat to let it simmer.

Add the zest of approximately ½ a lime. (I LOVE my microplane.) Add the juice of the lime (I just squeezed the lime a couple of times because I didn’t want the soup to be too sour) near the end before serving. Roll the lime on the counter a couple times while putting your weight on it before cutting it will get the juice out much easier.

My rice cooker does a count down when the rice is almost done. It starts at 10 minutes. Around 5 minutes before the rice is done cooking, I threw in the shrimps and scrapped whatever else was in the bowl into the soup. Bring the soup back to a boil. Cook until the shrimps are done. Serve with rice or noodles.

Whatever you do, do NOT put lemon grass through a food processor.  Lemon grass is not really meant to be eaten. My grandmother did that once and her curry ended up having little splinters in it. It was not the most pleasant dining experience. Lemon grass is hard and fibrous. All you need to do is cut it into about 1 inch pieces and then smash it up with the handle of your knife or a pestle.

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