Shrimp in a delectible broth of coconut milk, with the classic southeast Asian balance of sweet, sour and salty.
Broth: in a large pot, heat the coconut milk and broth. When it reaches a simmer, add the seasoning packet and continue to simmer for another 10 minutes. Stir in the lime juice, fish sauce, brown sugar, and curry powder. Stir and simmer another 5 minutes. Add the shrimp and cook 3 minutes more (careful not to overcook the shrimp).
Serve: divide into individual soup bowls, sprinkle with cilantro and serve.
* Prior to choping, crush or pound the lemon grass very gently just to release the flavors.
Tips & Glossary
Southeast Asian cuisine seeks a balance of hot, sour, sweet, and salty—all in a single dish. Adjust to suit your taste perferences.
Fish Sauce: a liquid made of fermented anchovies and bottled (like soy sauce).
Galanga: a root related to ginger though with deeper tones of citrus and pine. Tough to slice...use a sharp knife. (If galanga is not to be found, use ginger root.)
Lemon Grass: tall, stalky, critus-flavored grass. Prior to cooking, pound or crush gently to release flavor.
Rice Sticks: aka rice noodles or vermicelli; thin dried noodles from rice flour. Soak before using, about 1 hour, or less, (depending on how soft or chewy you like your noodles.)
Shrimp Paste: fermented, ground shrimp. It carries a pungent aroma but is essential in cooking.
Tamarind: tropical tree grown in Africa and Asia; its fruit pulp is used as souring agent. It’s also found in Worcestershire sauce and some ketchup.
Site by BOOM
LitLovers © 2016