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Thai Curry and Shrimp Soup (Emeril Lagasse) Recipe

Thai Curry and Shrimp Soup (Emeril Lagasse) Recipe

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Thai Curry and Shrimp Soup (Emeril Lagasse)

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Ingredients:

Serving

1 1/2 lb medium shrimp
1 small yellow onion, quartered
1/2 fresh lemon
1 bay leaf
5 cups water
salt
2 to 3 tbsp masamam curry paste, recipe follows
2 tbsp vegetable oil
1/4 cup minced onions
1 roasted red pepper, small diced
1/2 tsp chopped garlic
2 tbsp coconut milk
2 tbsp chiffonade fresh thai basil leaves
recipe adapted from adriana's spice caravan: storey communications, inc. 1997
2 fresh lemon grass stalks
12 small dried red chili peppers, seeded
1 (1-inch) piece fresh galangal, chopped or 4 slices dried
2 red onions, chopped
12 garlic cloves
2 tbsp coriander seeds
1 tbsp cardamom seeds
2 tsp cumin seeds
1/2 cinnamon stick
1 tsp cloves
1 tsp ground mace
1 tsp freshly grated nutmeg
1 tsp whole black peppercorns
1 tsp shrimp paste
4 bay leaves

Directions:

Peel the shrimp, reserving the heads and shells. Refrigerate the shrimp until ready to use. In a saucepan, over medium heat, combine the reserved heads and shells, onions, lemons, bay leaf and water. Season with salt. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Strain and set aside. Season the shrimp with salt. Toss the shrimp with the curry paste. In a saucepan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the peppers, garlic and seasoned shrimp. Saute for 2 minutes. Add the reserved shrimp stock. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Stir in the coconut milk. Adjust the seasonings. Remove from the heat and stir in the basil. Ladle into serving bowls and serve.
MASAMAM CURRY
Remove and discard the outer leaves and upper half of the lemon grass stalks, and chop the bottom half into 1-inch pieces. Soak all the dried ingredients for 30 minutes, or until softened. Place all the ingredients in a food processor, and blend to a smooth paste. Add a little water if necessary to thin.
Yield: about 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	747.26 Kcal (3129 kJ)
Calories from fat	401.59 Kcal
		% Daily Value*
Total Fat	44.62g	69%
Cholesterol	102.79mg	34%
Sodium	2093.93mg	87%
Potassium	832.36mg	18%
Total Carbs	74.49g	25%
Sugars	10.61g	42%
Dietary Fiber	8.19g	33%
Protein	18.79g	38%
Vitamin C	224.2mg	374%
Iron	9.3mg	52%
Calcium	190.1mg	19%

Amount Per 100 g
Calories	101.08 Kcal (423 kJ)
Calories from fat	54.32 Kcal
		% Daily Value*
Total Fat	6.04g	69%
Cholesterol	13.9mg	34%
Sodium	283.25mg	87%
Potassium	112.6mg	18%
Total Carbs	10.08g	25%
Sugars	1.43g	42%
Dietary Fiber	1.11g	33%
Protein	2.54g	38%
Vitamin C	30.3mg	374%
Iron	1.3mg	52%
Calcium	25.7mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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