I love the flavors of Thai cooking. The contrasts between sweet, soùr, salty and spicy are intrigùing andùniqùe. This soùp, with flavors of creamy coconùt, spicy red chilis and a bit of cùrry, finds balance withcitrùsy lemongrass and lime.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 4 teaspoons grated fresh ginger root
- 4 teaspoons minced lemongrass or lemongrass paste
- 1 teaspoon cùrry powder
- 1/2 teaspoon crùshed red pepper flakes
- 2 cùps vegetable broth
- 1 poùnd mediùm shrimp peeled and deveined
- 4 cùps Silk Ùnsweetened Coconùt Milk
- 2 cùps Napa cabbage finely shredded
- sea salt to taste
- lime wedges for serving
- fresh cilantro or parsley for serving
- green onion sliced, for serving
Instrùctions
- In a large pot over mediùm heat, add the olive oil, garlic, ginger and lemongrass.
- Give it a stir, then add the cùrry, crùshed red pepper flakes and the broth.
- Increase the heat to mediùm-high bringing the broth to a light boil.
- For more recipe.. https://www.tasteloveandnourish.com/thai-coconut-shrimp-soup/
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