My daughter made this at Chef Camp this summer and I honestly wasn’t sure if it was something she would eat. Knowing that she was a fan of coconut, I thought it was a possibility….but the curry paste gave me visions of her wrinkling up her nose. This recipe did turn out to be a hit with the kids at camp. Interesting how you can introduce new tastes to kids without it completely throwing them for a loop!
Thai Shrimp Soup
3 cups chicken broth
1 cup clam juice
2 teaspoons minced garlic
1 inch long piece of ginger, peeled and minced
3/4 teaspoon red curry paste
1 package mushrooms, sliced
1 pound shrimp, peeled and deveined
1 large handful trimmed snow peas
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons, sliced green onions
1 small handful fresh cilantro, chopped
1 (13.5 oz) can coconut milk
Combine first 5 ingredients in a large pot and stir. Add sliced mushrooms and bring to a boil. Reduce heat and simmer for 5 minutes. Add the shrimp and snow peas and bring mixture to a boil. Reduce heat and cover. Simmer 3 minutes.
Stir in lime juice, cilantro, and coconut milk. Serve hot with Jasmine Rice or noodles.
Jasmine Rice
Cook 1 cup of Jasmine rice according to package directions.
Photo shown with noodles.
Photo Credit © Nancy Kennedy | Dreamstime.com
Tags: coconut milk, mushrooms, shrimp, Soup, Thai
2 comments
Posted by: Sally on July 30, 2009 at 10:19 am
You can substitute homemade vegetable broth for the chicken broth for a healthier soup. Also, I’d skip the sugar and reduce the lime by half, again, for a healthier soup.
Posted by: Gerre on August 6, 2009 at 9:18 am
Love Thai food and this looks wonderful! Can’t wait to try! Thanks to your big girl for the recipe….Chef Camp must have been fun!