Massaman Curry Soup

By • February 15, 2015 0 Comments

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Author Notes: Inspired by a hot pot dish at Boku in Raleigh, NCHechte44

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Serves 4-6

  • 4 ounces Massaman Curry Paste
  • 24 ounces Coconut Milk
  • 3 cups Vegetable Broth
  • 2 Cloves of Garlic
  • 1/2 Head of Cauliflower, cut into bite sized florets
  • 2 bunches Baby Bok Choy (cut into bite sized pieces)
  • 2 handfuls Mung Bean Sprouts
  • 3 Green Onions (chopped)
  • 0.5 pounds Raw Shrimp (peeled & deveined)
  • 1 splash Olive Oil
  • pinches Salt and Pepper to Taste
  1. Heat olive oil in a large sauce pan on medium-high heat. Add garlic and cook until it browns
  2. Add curry paste and stir. Approximately 1 minute
  3. Reduce to simmer, add coconut milk and vegetable broth. Let simmer for 5-10 minutes
  4. Add cauliflower and stir for 5 minutes
  5. Add Bok Choy, shrimp and sprouts. Stir until shrimp is completely cooked. Approximately 6-8 minutes. Add 2 of the 3 chopped scallions
  6. Serve in bowls, garnish with remaining scallions. Enjoy

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