Coconut Curry Shrimp Soup

wild maine shrimpThis recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list!

We used 20-25 wild shrimp in the shell. We removed the shells and reserved the shells the day before serving and made a shrimp broth with onions, mushroom stems, lemongrass stalks and fennel fronds. Finding a good fish sauce is key. We used Bliss.

1 tablespoon coconut oil
2 tablespoons grated fresh ginger
1 stalk lemongrass, minced
1 tablespoon red curry paste
4 cups chicken or shrimp broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
2 (13.5 ounce) cans coconut cream – you can use coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp – peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro

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