Wednesday, July 9, 2014

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.