Thai Curry And Shrimp Soup

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Medium shrimp
1 lb	454g / 16oz	Yellow onion - quartered (small)
1/2		Fresh lemon
1		Bay leaf
5 cups	1185ml	Water
		Salt - to taste
2 tablespoons	30ml	Masamam Curry Paste - (to 3 tbspns) - see * Note
2 tablespoons	30ml	Vegetable oil
1/4 cup	15g / 0.5oz	Minced onions
1		Roasted red pepper - small diced
1/2 teaspoon	2.5ml	Chopped garlic
2 tablespoons	30ml	Coconut milk
2 tablespoons	30ml	Chiffonade fresh Thai basil leaves

Recipe Instructions

* Note: See the "Masamam Curry Paste" recipe which is included in this collection.

Peel the shrimp, reserving the heads and shells. Refrigerate the shrimp until ready to use. In a saucepan, over medium heat, combine the reserved heads and shells, onions, lemons, bay leaf and water. Season with salt. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Strain and set aside.

Season the shrimp with salt. Toss the shrimp with the Masamam Curry Paste. In a saucepan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the peppers, garlic and seasoned shrimp. Saute for 2 minutes. Add the reserved shrimp stock. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Stir in the coconut milk. Adjust the seasonings. Remove from the heat and stir in the basil. Ladle into serving bowls and serve.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C22)

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