Author Notes
I firmly believe that sick boyfriends need spicy Thai soup in order to feel better (and complain less). I mean, NyQuil usually does the trick too, but it certainly doesn't fill you up and make you happy quite like this pescatarian-friendly, delicious soup. it's perfect for sick people and/or cold nights in front of a fire.
The original recipe called for Thai ingredients that I didn't have access to, so I modified things accordingly.
Adapted from Eat, Live, Run: http://www.eatliverun.com/fire-pot-soup/ —Shea
Ingredients
-
1/4 pound
dry rice noodles
-
1 tablespoon
extra-virgin olive oil
-
1 pound
raw shrimp, peeled & deveined
-
3 tablespoons
Thai red curry paste
-
2 cups
low-sodium vegetable broth
-
1
14-oz can light coconut milk
-
1 tablespoon
fish sauce
-
2 teaspoons
brown sugar
-
1
handful basil leaves, torn
-
1
stalk lemongrass
-
1
serrano pepper, pierced with a knife in several places
-
Salt & pepper to taste
-
1
handful cilantro, chopped (optional)
Directions
-
Soak the rice noodles in cold water according to the package instructions (typically about one hour prior to cooking).
-
Heat the olive oil in a heavy saucepan or high-walled skillet over medium-high heat and cook the shrimp until just pink. Remove shrimp and set aside.
-
Add the curry paste to the remaining olive oil and whisk to combine for 1-2 minutes. Slowly add the vegetable stock and coconut milk, whisking constantly.
-
Add the fish sauce, brown sugar, basil, lemongrass and serrano pepper. Let simmer for five minutes. Add salt and pepper to taste.
-
Add the rice noodles and let simmer for another 5 minutes. Four minutes in, add the shrimp.
-
Remove the lemongrass and serrano pepper. Serve with chopped cilantro, if desired.
See what other Food52ers are saying.