Indian Shrimp Curry Soup

Tonight I’m going to an Italian cooking class and I am so so SO excited. It’s even located at my most favorite Italian restaurant in town. A friend of mine organized it and the guest list is tiny, so it’s going to be intimate and perfect. I’m pretty sure that I’m going to sob the entire time.

I’ll definitely report back on what we learned, what we ate, drank and obviously how long it took them to kick me out due to my inability to contain my obnoxious joy.

Indian Shrimp Curry Soup:

What it took for 4 servings:

* 1 pound of shrimp, thawed, peeled and deveined

* 1 can coconut milk

* 4 cups chicken stock (or fish if you can find it)

* 1 Tbs. fish sauce

* 2 Tbs. maharajah curry powder

* 1/2 pound rice noodles

* 1 bunch watercress

* 1/2 bunch cilantro, chopped

* juice of 1 lime

* coarse salt and freshly ground pepper

Toss a Tbs. of the curry powder over the shrimp. Season with salt and pepper.

In a large skillet, heat a Tbs. canola oil over high heat. Arrange the shrimp in a single layer and allow to sear a solid minute. Flip and sear 30 more seconds. Remove from skillet and set aside.

In a medium pot, whisk together the coconut milk and remaining Tbs. of curry powder. Add the broth and bring to a boil. Toss in the rice noodles and cook 5 minutes, until they soften.

Add the watercress, cilantro, lime juice and fish sauce and simmer 2 minutes. Add the shrimp and accumulated juices. Toss to combine. Soup’s on!

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