curried coconut shrimp soup

Fall is definitely here..the leaves are starting to turn, mornings and evenings are cool and crisp and the days are getting shorter and shorter. We even had our first fire in our fireplace last night. One of the many things I love about fall is the return of soups to our dinner table. We loved this quick and easy Thai inspired soup. It took less than 30 minutes to make thanks to the help of some Thai Kitchen green curry paste (which has less than 5 ingredients and you can pronounce each of them!). Feel free to add rice noodles or rice to the soup to make it a complete dinner. This recipes comes from the cook book Bowls from Amerca’s Test Kitchen.

Serves 2

Ingredients

1 teaspoon oil (I like avocado or coconut oil but olive oil also works)

1 tablespoon Thai green curry paste (I used Thai Kitchen)

1/2 teaspoon red pepper flakes

2 cups chicken or vegetable broth

3/4 cup canned coconut milk

8 ounces sweet potatoes - peeled and cut into 1/2 inch pieces

1 tablespoon lime juice

2 teaspoons fish sauce

1 recipe sauteed shrimp (see below)

2 ounces snow peas - strings removed and sliced thin lengthwise

1/4 cup fresh cilantro leaves

Creating the Magic!

Heat oil in a large saucepan over medium-heat until shimmering. Add curry paste and pepper flakes and cook until fragrant - about 30 seconds. Stir in broth, coconut milk, and potatoes, scraping up any browned bits. Bring to summer, then reduce heat to low, cover, and cook until potatoes are tender, 10 to 12 minutes. Off heat, stir in lime juice and fish sauce and season with salt and pepper to taste. Add more curry paste as needed.

Divide soup among individual serving bowls then top with shrimp, snow peas, and cilantro. Serve.

Notes

Add tender sauteed bok choy and additional vegetables as desired.

Replace shrimp with seared scallops, flaky white fish like cod or halibut or cooked chicken or tofu.

Shrimp

12 ounces of shrimp - peeled, deveined and tails removed

1/4 teaspoon of salt

1/4 teaspoon pepper

1 tablespoon extra virgin olive oil or avocado oil or vegetable oil

Pat shrimp dry with paper towels and sprinkle with salt and pepper. Heat oil in a 12-inch non stick skillet over medium-high heat until just smoking. Add shrimp in a single layer and cook, without stirring, until spotty brown and edges turn pink on bottom side, about 1 minute. Flip shrimp and continue to cook until all but very center is opaque, about 30 seconds; transfer shrimp to plate. Shrimp can be refridgerated for up to 2 days.