Puree soup with red curry, shrimp and edamame

Puree soup with red curry, shrimp and edamame

To banish the gloom or melt – mentally – the last piles of snow, you need this comforting, colorful and, above all, well-seasoned soup. Tea-yo!

“This soup brings out the beauty of Thailand in me. A direct trip to Southeast Asia in one plate. – Genevieve Plante, food blogger and book author Green parsley.

SOUP WITH RED CURRY, SHRIMP AND EDAMAMES

Servings 2

INGREDIENTS (ORGANIC))

  • 1 drop grape seed oil
  • 1 medium yellow onion, chopped
  • 60 ml (1⁄4 cup) homemade or store bought red curry paste
  • 2 garlic cloves, peeled and pressed
  • 1 lemongrass stick, chopped (cut off the hard part, then remove the first layer)
  • 250 ml (1 cup) cold water
  • 375 ml (1 1/2 cups) coconut milk
  • 30 ml (2 tbsp) fish sauce (nuoc-mâm)
  • 20 ml (1 tablespoon + 1 teaspoon) maple syrup
  • Juice of 1 1/2 limes
  • A dozen raw shrimp (21-25 gauge), skinned and tailed.
  • 165 g (1 cup) edamame beans, shelled
  • 75g (1⁄2 cup) rice vermicelli, cooked
  • Ground pepper, generous

Garnish

  • 4 lime wedges
  • 40 g (1⁄4 cup) coarsely chopped peanuts
  • 1 large handful fresh coriander, chopped
  • 2 small bird’s-eye chilies, sliced

PREPARATION

1. Heat a drop of oil in a large saucepan over medium heat. Add onion, curry paste, garlic, lemongrass, pepper and saute for about 1 minute.

2. Add water, coconut milk, fish sauce, maple syrup, lime juice and bring to a boil.

3. As soon as the first bubbles appear, lower the temperature and add the shrimp and edamame beans. Cook until shrimp are soft.

4. In each of two serving bowls, place the vermicelli, soup mixture, and garnish with lime wedges, peanuts, cilantro, and bird’s-eye chili rings. Serve and enjoy immediately.

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