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
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Ingredients
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1/4 pound
dry rice noodles
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1 tablespoon
extra-virgin olive oil
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1 pound
raw shrimp, peeled & deveined
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3 tablespoons
Thai red curry paste
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2 cups
low-sodium vegetable broth
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1
14-oz can light coconut milk
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1 tablespoon
fish sauce
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2 teaspoons
brown sugar
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1
handful basil leaves, torn
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1
stalk lemongrass
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1
serrano pepper, pierced with a knife in several places
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Salt & pepper to taste
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1
handful cilantro, chopped (optional)
Directions
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Soak the rice noodles in cold water according to the package instructions (typically about one hour prior to cooking).
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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.
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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.
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Add the fish sauce, brown sugar, basil, lemongrass and serrano pepper. Let simmer for five minutes. Add salt and pepper to taste.
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Add the rice noodles and let simmer for another 5 minutes. Four minutes in, add the shrimp.
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Remove the lemongrass and serrano pepper. Serve with chopped cilantro, if desired.
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