Thai Curry Shrimp & Fish Soup

February 19, 2017

Thai Seafood Recipe

 

California is now getting five years worth of rain this winter. And, the constant rain and never ending swells out of the North West are making fishing tough for all of us. So, it's time for me to reach in the freezer and grab a frozen fish fillet. And then, a quick trip to the Asian market for some shrimp, curry, coconut milk and an assortment of vegetables. Why? Well, I'm yearning for a Thai seafood recipe. Because, that will put me on the shores of sunny Thailand--at least my stomach will think so.

 

And since I love Thai seafood dishes that simply use any available fresh fish, I'm good to go. This new recipe is straight out of Thailand. And once learned, you can utilize whatever is in your freezer and turn it into something super yummy! So, enjoy this soup, close your eyes, and image yourself at the Thai Buddhist temple, where you can ask: when will the California sun come back so I can go fishing again?

 

Thai Curry Shrimp & Fish Soup (serves 4)

Please note, this recipe includes shrimp. I always buy wild caught shrimp, preferably from the Gulf of Mexico.

1 lb (favorite fish) fillet cut into 1” cubes

1 lb shrimp, deveined

6 cups of unsalted chicken stock

Salt

Coarse black pepper

1 onion, diced

1 red bell pepper, julienned

1 large carrot, julienned

3 cloves garlic, minced

2 tablespoons ginger, minced

2 tablespoons curry powder

3 tablespoons Asian fish sauce

1 lime juiced

1 package buck wheat noodles, 11oz (optional: rice noodles)

2 cans of coconut milk, 12 oz each

1 bundle of green onions chopped

2 tablespoons of vegetable oil

 

Start Cooking!

1. Start by bringing the chicken stock to a boil.

2. At the same time, heat the vegetable oil in another stock pot. Then begin to saute the onions, ginger, garlic, carrots, and red bell peppers for 10-15 minutes over a medium heat. Don't forget, add a pinch of salt and pepper.

3. Next, add the curry powder and continue to cook. Hence, allowing the curry to infuse with the sautéed vegetables for 5 minutes. Now, add the hot chicken stock, Asian fish sauce, coconut milk, lime juice, and buck wheat noodles. Then, simmer for another 10 minutes.

4. Ok, now add the fish and shrimp. And, cook for no more than 3-4 minutes, or until both the fish and shrimp go opaque.

5. Before serving, taste for saltiness of the soup and add salt if required. Finally, serve with green onions and black pepper sprinkled on top. Enjoy

 

Equipment, Kitchen Gadgets And Ingredients I Use For This Recipe

 

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🛠  KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶 


➤ Cast Iron Dutch Pot $27.49 http://amzn.to/2DIme2h
➤ 9-inch Double Mesh Hand Held Strainer $13.97 http://amzn.to/2CW5E1v
➤ Multi Length 8-piece Wooden Spoons $10.99 http://amzn.to/2CUR20e
➤ 12-inch Chef's Knife $19.95 http://amzn.to/2CnQuyw
➤ Wusthof Pro Cook’s Knife 12-inch $44.95 http://amzn.to/2CCoOGg
➤ Ex-Large Bamboo Cutting Board 18"x14" $24.95 http://amzn.to/2EXy1uL    
➤ Mild Indian Curry Blend Powder 16-oz $14.49  http://bit.ly/2lvnijy                  

 

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Meet The

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Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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