From: The Ultimate Soup Bible
Servings: 4
Tags: soup, seafood, main, todo: fix groupings, thai
Last Made: Dec. 22, 2024
Scott:
Ana:
Alex:

Ingredients

  • Fish Stock:
    • 1 lb fish head & bones
    • 1 onion, sliced
    • 2 celery sticks, with leaves, sliced
    • 1 carrot, sliced
    • 1 bay leaf
    • a few sprigs of parsley
    • 6 black peppercorns
    • 3 cups cold water
    • 5 thin slices fresh ginger*
    • 2 lemongrass stalks, chopped*
    • zest of one lime, divided*
    • 1 oz chives, divided*
    • 1/2 oz cilantro, leaves and stalks separated*
  • Soup:
    • 4 shallots, chopped
    • 1 15-oz can coconut milk
    • 2-3 Tbs fish sauce
    • 3-4 Tbs green curry paste
    • 1 lb raw large shrimp, peeled and deveined
    • 1 lb prepared squid
    • juice of one lime
    • salt and pepper
  • 4 Tbs crisp fried shallot slices or onion rings
  • Rice, as side

Steps

1) Combine ingredients for stock in narrow pan (to cover fish head). (Alternativly start with prepared fish stock and add * ingredients). Add 1/2 of lime zest, 1/2 of chives, and cilantro stalks. Simmer for 20 minutes, and then strain into bowl 2) In a large pot, saute shallots for 5-10 minutes on medium heat, until just brown. 3) Add strained stock, coconut milk, remaining zest, and 2 Tbs of fish sauce. Simmer 5-10 minutes 4) Add curry paste and shrimp. Cook 3 minutes 5) Add squid. Cook 2 minutes 6) Add lime juice, salt, pepper, and remaining fish sauce to taste. Add torn up cilantro leaves. 7) Serve into bowls, topped with fried shallots and remaining chives.

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