Thai red curry soup

6 servings

Ingredients

Quantity Ingredient
3 Fresh lemongrass stalks* --- (bottom 4 inches only) --- thinly sliced (about 1
1 tablespoon (generous) matchstick-size --- pieces peeledfresh gin
2 teaspoons Minced garlic
4 cups Bottled clam juice
4 cups Canned unsweetened --- coconut milk**
2 teaspoons Minced red curry base*
1 teaspoon Grated lime peel
3 tablespoons Cornstarch
2 tablespoons Water
¼ cup Fresh basil leaves; thinly s
1 tablespoon Lemon juice
8 ounces Snapper fillet; cut into 1/2
16 mediums Uncooked shrimp --- peeled, deveined, --- halved lengthwise

Directions

The Pacific Cafe on the island of Kauai serves this delicious curry soup. Combine wine, lemongrass, ginger and garlic in heavy large saucepan. Bring to boil over medium-high heat. Add clam juice and coconut milk and boil until reduced to 8 cups, about 10 minutes. Stir in curry base and lime peel. Mix cornstarch and water in small bowl until smooth. Add to soup and bring to boil, stirring. Reduce heat and simmer 5 minutes, stirring occasionally. Mix in basil and lemon juice. Add fish and shrimp and simmer just until cooked through, about 2 minutes. Season to taste with salt and serve. *Lemongrass and red curry base are available at Asian markets and in the specialty foods section of some supermarkets. *Unsweetened coconut milk is available at Southeast Asian and Latin American markets and many supermarkets.

Source: Bon Appetit Magazine - February, 1995 DOTTIE, in Irvine, CA Formatted by Olivia Liebermann

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