Make Ahead
Thai Shrimp Bisque
Popular on Food52
1 Review
Patti
October 28, 2020
This was wonderful. Made it a day ahead to let flavors develop. Its a very simple process tho as long as you have the shrimp shells. It did need some tweaks though primarily because the curry paste I used was bland. 🤨
I used 1 quart of veggie stock and 1 quart of fish stock
Added shrimp paste to pump up the thai flavors. I used Thai Kitchen curry paste and it was really weak. Next time Ill either make my own or try a better brand.
It was very very thick so I added a bit of water as I didn’t have more stock.
Lastly I added some lime zest and juice At the end to brighten The flavor.
Received rave reviews from friends who know food.
I used 1 quart of veggie stock and 1 quart of fish stock
Added shrimp paste to pump up the thai flavors. I used Thai Kitchen curry paste and it was really weak. Next time Ill either make my own or try a better brand.
It was very very thick so I added a bit of water as I didn’t have more stock.
Lastly I added some lime zest and juice At the end to brighten The flavor.
Received rave reviews from friends who know food.
See what other Food52ers are saying.