I have been wanting to make this Thai shrimp and coconut milk soup for a while. What I was most excited about was making my own shrimp stock. I usually buy shelled and deveined shrimp because it is convenient. This time my grocery store had a special on large shrimp deveined with the shell still on. That's was exactly what I needed to make my shrimp stock. This rich and decadent soup takes very little prep and some time boiling on the stove before it's ready to eat. I think it would make a perfect starter for any Thai inspired meal.
Ingredients:
1lb of shrimp (deveined) with shell
1 (15oz) can coconut milk
8 cups of water
2 Tbs of ginger/garlic paste or 1Tbs of ginger and 1 Tbs of garlic grated
1/2 cup fish sauce
1-2 stalks of lemon grass bruised
1/4 cup of fresh lime juice
1 Tbs of brown sugar
Large handful of Thai basil leaves and stems
1 Tbs of Sambal Oelek
1 red chili minced (or red chili flakes to taste)
Directions:
To make the shrimp stock put shrimp shells, thai basil stems, brown sugar, lime juice, lemongrass, fish sauce, ginger/garlic paste and water to a pot and bring to a boil. Allow to boil for 20-30 minutes on the high heat.
Then add your cleaned shrimp to the boiling soup and cook for a few minutes until the shrimp is cooked through. Finally add your coconut milk and allow to simmer for a few minutes while stirring. Taste for seasoning. Add your cleaned thai basil leaves at the end.
Serves 6-8 people as a part of a meal. Enjoy.
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