Asian Fire Pot Soup



This is some of the best soup I have ever made. It took less than 30 minutes to make it too.  Start by cooking 3/4 C. of basmati rice in 1-1/2 C. water.  Let it simmer while you make the soup.

Pour a couple tablespoons of oil in a heavy pot and saute 1-1/2 pounds of shrimp just until they turn pink.  Remove from the pan and set aside.

Add another tablespoon of oil and 3 tablespoons of Thai curry paste, stir it over medium heat for a couple minutes.

Dice a block of firm tofu into small cubes.

Dice some fresh basil and cilantro.

After a couple minute of cooking the paste.

Next, add 1  14 oz. can of coconut milk.

Then 2 cups of chicken broth.  I added one packet of Swanson's condensed chicken for a richer flavor. Add 1 diced jalapeno.

Add 2 tsp. of fish sauce.

Sprinkle in 2 tsp. of brown sugar.

Add 1 tsp. of lemon grass.

Add the diced basil and cilantro.

Add the tofu and cut the cooked shrimp into pieces and add them to the soup.

Add 1/2 tsp. of salt.

Just before serving, add the cooked rice.  Mmmmm...we are having this for lunch today.

Comments

Laurie M said…
this sounds and looks wonderful!
That soup does look nice but it's just too hot here to eat anything :-) Much lower humidity though so it feels much nicer than before.

Have a great day!
Christer.
Guillaume said…
Oh I'd have that tonight if I could.
Carole said…
Hi, just stopped by to let you know you've been featured today over at Carole's Chatter. Cheers
Patty Woodland said…
The hubby would like that. I'm not fond of tofu
chickpea678 said…
I have everything but the shrimp and lemongrass paste! Sounds yummy!
Lois said…
This is exactly what I am craving.
TARYTERRE said…
I'm not usually a soup person.... but the shrimp in that look divine.
chickpea678 said…
Making this later tonight!
chickpea678 said…
Made and delicious! Thank you! :-)