Thai Seafood Soup

THAI COCONUT SOUP

Steps:

• Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
• Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
• Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
• Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
• Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
• Add chicken broth and coconut milk. Stir and bring to simmer.
• Simmer for 2 minutes, then add lime zest and return prawns into broth.
• Cook for 2 minutes just to reheat and finish cooking the prawns.

THAI SHRIMP SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

EASY THAI SHRIMP SOUP

Steps:

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP

Steps:

• Cut off the dry end and a few top leaves of the lemongrass stem.
• Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
• Reserve.
• Bruise the chilies, cut them in half, scoop out and discard the seeds.
• Reserve the chilies.
• Bring the water to boil.
• Add lemongrass and ginger, and squeeze out half the lime into the water.
• Boil 2-3 minutes.
• Add fish sauce and chili-garlic paste.
• Cook for another minute.
• Add tomatoes and mushrooms.
• Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
• Squeeze the other half of the lime into the soup.
• Take off the heat.
• Add the chilies and let stand a few seconds, then add the shrimp.
• Garnish with cilantro and serve immediately.
• Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
• They do add flavour when left in the soup while you eat it.

THE BEST THAI COCONUT SOUP

Steps:

• 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 chicken 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.

THAI COCONUT SOUP

Steps:

• In a medium sauce pan, heat unsalted butter. Add quartered scallops and shrimp. Cook, stirring occasionally, for 2-3 minutes or until opaque and cooked. Remove and set aside.
• In the same sauce pan, add 1/4 cup red onion, 1/4 cup red bell pepper, garlic, ginger. Saute for 2 minutes, or until vegetables start to soften. Add curry paste, mixing until fragrant.
• Add lime juice, basil, coconut milk and vegetable or seafood broth. Whisk until combined. Bring to a low bowl for 10 minutes, or until mixture is heated and slightly reduced. Broth will be loose, this isn't a thick bisque.
• While broth boils, combine remaining raw 1/4 cup red onion and 1/4 cup red bell pepper with both types of corn and cooked seafood. Toss to combine and then spoon into serving bowls. The hot broth will heat the other ingredients when it is added.
• When ready to serve, ladle or pour broth into each bowl. Top with scallions, Maldon salt and fresh lime juice.
• If you've tried this recipe, come back and let us know how it was!

SHRIMP PAD THAI SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend., Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.

THAI SEAFOOD SOUP

Steps:

• Shell prawns and reserve heads. Chop the squid into bite size pieces or strips.
• combine the prawn heads and stock, slowly bring to the boil, simmer uncovered for 30 minutes. Cool, strain the stock and throw away heads.
• Heat oil in pan, add onion, ginger, garlic, lemongrass and sauces, cook until the onion is soft.
• add the stock, seeds, juice, leaves,bring to the boil and simmer uncovered for 15 minutes, stir in coconut milk and sugar, simmer 5 more minutes.
• Just before serving add the seafood and simmer about 2 minutes until they are cooked. Cooking the squid longer will result in a rubbery squid.