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Ingredients
Thai-Style Shrimp Soup
- Ingredients
- 16 whole shrimp
- 2 garlic cloves
- 2 centimeters ginger
- 1 sprig Lemongrass
- 3 Tbsps vegetable oil
- 1 Lime
- 400 milliliters Chicken broth
- 200 grams Bok Choy
- 150 grams sliced Water chestnut (jarred)
- 2 Tbsps Fish sauce
- 400 milliliters Coconut milk (unsweetened)
- 1 Tbsp Red Curry paste
- 1 Red chili pepper
Peel and devein shrimp, reserving the shells. Rinse the shrimp and set aside in a colander to drain.
Peel garlic and ginger and finely chop. Peel off the tough outer stalks of the lemongrass, cut off the ends and smash with the flat side of a knife.
Heat 1 tablespoon oil in a wok or skillet and saute shrimp shells with heads stirring until glossy. Add the lemongrass, ginger and garlic, stir to coat then pour in the broth. Cover and simmer over medium heat until the mixture is flavorful, about 20 minutes. Strain through a sieve and discard the shells and lemongrass.
Cut the chile pepper into thin rings. Rinse the bok choy, cut off the core and chop coarsely the bok choy. Drain the water chestnuts. Zest the lime, cut it in half and squeeze the juice.
Heat the remaining oil in wok or skillet and briefly saute the shrimp over high heat. Stir in the curry paste and chile and deglaze with the broth and coconut milk. Add the lime zest, bok choy and water chestnuts and simmer until the shrimp are just cooked through, about 2 minutes. Season and serve with lime juice and fish sauce.