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Seafood: Thai Curry & Shrimp Soup

Source of Recipe

Emeril Lagasse


List of Ingredients

1 1/2 pounds medium shrimp
1 small yellow onion, quartered
1/2 fresh lemon juice
1 bay leaf
5 cups water
salt
2 tbl curry paste -- (2 to 3)
2 tablespoons oil
1/4 cup minced onions
1 roasted red pepper, small dice
1/2 teaspoon chopped garlic
2 tablespoons coconut milk
2 tablespoons chiffonade fresh Thai basil


Recipe

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.

MASAMAM CURRY
Recipe adapted from Adriana�s Spice Caravan: Storey Communications, Inc. 1997
2 fresh lemon grass stalks
12 small dried red chili peppers, seeded
1 (1-inch) piece fresh galangal, chopped or 4 slices dried
2 red onions, chopped
12 garlic cloves
2 tablespoons coriander seeds
1 tablespoon cardamom seeds
2 teaspoons cumin seeds
1/2 cinnamon stick
1 teaspoon cloves
1 teaspoon ground mace
1 teaspoon freshly grated nutmeg
1 teaspoon whole black peppercorns
1 teaspoon shrimp paste
4 bay leaves

Remove and discard the outer leaves and upper half of the lemon grass stalks, and chop the bottom half into 1-inch pieces. Soak all the dried ingredients for 30 minutes, or until softened. Place all the ingredients in a food processor, and blend to a smooth paste. Add a little water if necessary to thin. Yield: about 1 cup