Massaman Curry Soup
February 15, 2015
Inspired by a hot pot dish at Boku in Raleigh, NC —
Massaman Curry Paste
Cloves of Garlic
Head of Cauliflower, cut into bite sized florets
Baby Bok Choy (cut into bite sized pieces)
Mung Bean Sprouts
Green Onions (chopped)
Raw Shrimp (peeled & deveined)
Salt and Pepper to Taste
In This Recipe
Heat olive oil in a large sauce pan on medium-high heat. Add garlic and cook until it browns
Add curry paste and stir. Approximately 1 minute
Reduce to simmer, add coconut milk and vegetable broth. Let simmer for 5-10 minutes
Add cauliflower and stir for 5 minutes
Add Bok Choy, shrimp and sprouts. Stir until shrimp is completely cooked. Approximately 6-8 minutes. Add 2 of the 3 chopped scallions
Serve in bowls, garnish with remaining scallions. Enjoy
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March 2, 2019
Wonderfully easy and flavorful. Made this tonight without protein, but with homemade bone broth instead of vegetable broth, and one leek and 2 cups of fresh snow peas, because I did not have any sprouts. Added 1 tbl of Red Boat fish sauce at end and squeezed fresh lime juice into each bowl. My husband, who professed to be tired of my Thai soup obsession, had second bowl. I was happy to find a recipe that did not use sugar! Next batch will be doubled.
December 12, 2017
Delicious! So much flavor. I used chard instead of Bok Choy, which my market didn’t have that day, and threw in a handful of snap peas as well. Would be delicious with shredded chicken or tofu for a different protein. Will definitely be making this again!