Thai Curry And Shrimp Soup
Try this Thai Curry And Shrimp Soup recipe, or contribute your own. "Basil" and "Emeril" are two of the tags cooks chose for Thai Curry And Shrimp Soup.
Yield: 1 Ready in 1 hours
favorite of 8 people 2 people want to try
Thai Curry And Shrimp Soup Preparation
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. Yield: 4 to 6 servings Per serving: 1105 Calories (kcal); 46g Total Fat; (38% calories from fat); 140g Protein; 24g Carbohydrate; 1035mg Cholesterol; 1054mg Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC22 Converted by MM_Buster v2.0n.
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