A highly aromatic & spicy soup. Warning: It’s extremely addictive! It’s also great if you’re suffering from any kind of respiratory distress (cold, flu, hay fever, sore throat, etc.).
Ingredients
- 2-3 cups chicken stock
- 2-3 cans coconut milk
- 1 bunch cilantro (Roughly chopped)
- 1 tbsp Thai chili peppers (or jalapeno) (Thinly sliced)
- 1-2 dashes dried chili peppers (or red pepper flakes)
- 4-5 limes (Juiced)
- 2-3 tbsp fish sauce (To taste)
- 1 red onion (Chopped (not too small))
- 2-3 scallions (Sliced, with green stems (not too small))
- 2 garlic cloves (Sliced)
- 1 small red bell pepper (Sliced)
- 1 small green bell pepper (Sliced)
- 1 small yellow bell pepper (Sliced)
- fresh ginger (To taste. I tend to use a LOT. Grated)
- 2 tbsp red chili paste
- 1 tsp Thai curry paste
- 1 bunch fresh basic
- 2 lbs. shrimp (Cleaned & deveined)
- 2 stalks lemon grass, bruised (For flavor. Do not eat.)
- 4-5 kaffir lime leaves (Shredded)
Instructions
- Heat a small amount of oil in saucepan, saute chili peppers, bell peppers, red onion & garlic until aromatic.
- In a large soup pot, bring the stock to a boil.
- Add coconut milk, red curry & chili paste, plus the fish sauce & lime juice, & whisk.
- Then add the sauteed ingredients, & taste for balance.
- Add the remaining ingredients, & bring back to a boil before adding shrimp.
- After a few minutes (long enough for shrimp to turn pink) taste for the balance of spices again, adjust if needed.
- Just before serving add basil, cilantro & scallions.